Braised Pork Liver

Pork liver has the effects of nourishing the liver and improving eyesight, nourishing the blood and nourishing the blood. After being braised, the liver has a tender taste and rich aroma. You should try it quickly!

How to make braised pork liver

Step1

Wash the liver and soak it in clean water for two to three hours to soak the bleeding water. (Change water several times in the middle)

Step2

Put the pig liver in a cold water pot, put the onion segments, ginger slices, add 10 ml of white wine and boil.

Step3

Skim off foam after boiling.

Step4

Remove it and wash the debris attached to the liver with warm water.

Step5

Marinade (scallion, ginger, cumin, bay leaf, star anise, cinnamon, dried chilli, etc.)

Step6

Fill the boiling pot with water, add all the marinade, add the soy sauce and white wine

Step7

Bring to a boil on high heat and turn to low heat for 10 minutes to bring out the aroma.

Step8

After the brine is cooked, put it in clean pig liver and boil over medium heat.

Step9

Change to minimum heat and cook for 15-20 minutes.

Step10

Use chopsticks to pierce the thickest part, no blood water comes out, turn off the heat, continue to soak in the brine soup for an hour or two or longer to more delicious.

Step11

Slice when eating, use garlic, vinegar, soy sauce, sesame oil and a little chili oil to make a sauce, serve with pig liver and serve with juice