Braised Pork Liver

Overview

As winter passes and spring comes, it is suitable for nourishing the liver. I have always liked liver in noodles, and duck liver is my favorite. Unfortunately, I can’t buy raw duck liver, so I’ll just braise some pork liver.

Tags

• cold dishes
• home cooking
• braised pork buns
• edible oil
• garlic cloves
• light soy sauce
• old soy sauce
• pork liver
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Cut off the fascia of the pig liver, cut it into small pieces, and soak it in water for about 8 hours. I added a few sections of sugar cane and soaked it in to remove the smell.

   

2. 2 Soak until it reaches this color, take it out and set aside.

   

3. 3 Add cooking oil and sugar to a small iron pot and fry over low heat until the sugar turns brown.

   

4. 4 It's enough to stir-fry the sugar color until it is like this.

   

5. 5 Bring the water to a boil and reduce the heat to low, add the marinade bag, garlic cloves, ginger, salt, sugar color, light and dark soy sauce, and add the pork liver.

   

6. 6 I like braised pork liver that is not too old. I cook it on low heat for about six minutes, test the softness and hardness of the liver with chopsticks, then turn off the heat and let the liver soak in the braised soup for a few hours.

   

7. 7 I also made a salt-baked pork liver without brine. Pour the salt into a clean iron pot, put the pork liver on top of the salt, and use the salt to conduct heat to the liver. Cover the upper and lower sides of the pork liver with salt, like a piglet cover, and then cover the pot with a lid. I like it tenderer, so I don’t use a pot lid. I stay at the edge of the pot and keep turning it until the pork liver is cooked.

   

8. 8 Take the pork liver out and cut it into a plate, dip it in garlic sauce, it's delicious.