Food is not divided into levels, whether it is in the hotel or street food, as long as you like it is food. For those who love food, it is not just a taste enjoyment, but also a kind of spiritual enjoyment. Today I will share with my favorite food—braised chicken liver.This dish can be very good to preserve the rich protein, calcium, phosphorus, iron, zinc, vitamin A, B vitamins in the chicken liver.So how to make braised chicken liver?Let’s take a look today.
How to Make Braised Chicken Liver
Soak the chicken liver for 3-5 hours. Change the water several times during the period to remove the blood water inside.
Remove the fascia and impurities from the chicken liver. Wash again and soak with water for spare.
Put chicken liver in the pan. Add hot water and cooking wine. When cooking chicken liver, a lot of blood foam appears. Remove the blood foam with a spoon.
Fish out the chicken liver that is no longer bloodshot.
Prepare the halogen package.
Discard the water in the pot. Wash the pot clean. Add chicken liver and pour boiling water. Add shallot, ginger,dark soy sauce, cooking wine, and salt. After boiling, turn to medium-low heat and cook for 20 minutes. It is not necessary to remove the chicken liver from the marinade after cease-fire. Soak for at least an hour. I soaked the chicken liver all night and it tasted great.
Such delicious braised chicken liver is complete.
Braised Chicken Liver
- 500 g chicken liver
- 3 g salt
- 2 tbsp soy sauce
- 2 tbsp wine
- 1 tbsp dark soy sauce
- 5 g musk
- 5 g pepper
- 1 radix angelicae
- 1 bay leaf
- 5 dried red pepper
- 1 amomum tsao-ko
- 1/2 onion
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