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
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)
Put the pig liver in a cold water pot, put the onion segments, ginger slices, add 10 ml of white wine and boil.
Skim off foam after boiling.
Remove it and wash the debris attached to the liver with warm water.
Marinade (scallion, ginger, cumin, bay leaf, star anise, cinnamon, dried chilli, etc.)
Fill the boiling pot with water, add all the marinade, add the soy sauce and white wine
Bring to a boil on high heat and turn to low heat for 10 minutes to bring out the aroma.
After the brine is cooked, put it in clean pig liver and boil over medium heat.
Change to minimum heat and cook for 15-20 minutes.
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.
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
Braised Pork Liver
- 1000 g Pork liver
- Green onions
- star anise
- Dried chili
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