How to cook pork liver with braised pork?

Boiled pork liver

material

Material: 500g of pig liver.

condiment

Salt 4g soy sauce 5g ginger 3g soy sauce 5g sugar 3g vegetable oil.

1. Put the pork liver flat, scrape a few strips on the surface with the tip of the knife, and then scrape a few strips on the other side, so that the seasoning can easily penetrate into the center. Then smear salt on both sides and marinate for 15 minutes.

2. Grind ginger slices and squeeze out half a teaspoon of ginger juice. Add some soy sauce, sugar, Shaoxing wine and flour to make a seasoning.

3. After the marinated pork liver is drenched with seasoning, turn it once every 10 minutes to let the seasoning permeate on both sides.

4. After dipping the pork liver for about half an hour, string it with an iron bar or fork and bake it on a red charcoal fire for about 24 cm until the water does not come out.

Dietary taboo

Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.

Braised pork

Composition:

Pork belly is about 500g shallots, 3 dried hawthorn and 5 pieces of brown sugar 1 small piece.

Recipe practice:

1. Separate the shallots, cut the shallots into sections, and cut the shallots into powder; Brown sugar is cut into small pieces with a knife.

2. Pour a proper amount of boiling water into the pot, add pork belly and scallion, blanch for 5 minutes, and pick up and wash the pot.

3. Pour the blanched pork belly into a clean pot and fry it on low heat (without oil).

4. Stir-fry until the surface of the meat is a little brown (don't fry too much, because it will continue to be fried later). When there is oil oozing out, add brown sugar blocks and stir fry evenly on low heat. (If a lot of pork belly fat is used, a lot of fat is produced. In order to avoid greasy, you can take out some fat and use it for cooking. )

Stir-fry slowly until the sugar melts. Stir-fry constantly. First, avoid the sugar sticking to the pan. Second, wrap the sugar juice on the meat.

6. Pour appropriate amount of boiling water until the amount of water is less than the meat. Add hawthorn slices and simmer for about 30 minutes.

7.30 minutes later, turn to medium heat (the fire can be quickly resolved), add 1 tablespoon soy sauce, appropriate amount of salt, and keep stirring-the last step of "collecting juice" is very important, so you must not go away and keep stirring, so that the soup can be wrapped on each piece of meat.