Pig liver several
A certain amount of fat
A little salt
A little pepper noodles
A little pepper
Palm leaf number
How many toothpicks?
Methods/steps
1
Prepare clean pork liver and fat.
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2
Cut the pork liver evenly into long strips.
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three
Make a hole in the center of the pig liver to facilitate the placement of fat blocks.
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four
Cut the fat into small strips, add 8 grams of salt and 2 grams of pepper noodles to a catty of meat, and marinate it in advance.
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five
Then marinate the pork liver, add 15g salt and 0.5g pepper to one catty of pork liver, and marinate for half an hour.
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six
Fill the marinated fat evenly into the holes punched in the pig liver before.
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seven
Seal it with a toothpick.
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eight
After loading the fat, make a hole in the upper part of the pig liver, insert palm leaves and tie them up.
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nine
Hang it up and air-dry it naturally for 20 days, and the delicious pork liver fat is ready.
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end
abstract
1
1. Prepare clean liver and fat.
2. Cut the pork liver evenly into long strips.
3. Make a hole in the center of the pig liver to facilitate the placement of fat blocks.
4. Cut the fat into small strips, add 8 grams of salt and 2 grams of pepper noodles to a catty of meat, and marinate it in advance.
5. Then marinate the pork liver, add 15g salt and 0.5g pepper to one catty of pork liver, and marinate for half an hour.
6. The marinated fat is evenly stuffed into the hole where the pig liver was previously stuck.
7. Seal with two toothpicks.
8. After loading the fat, make a hole in the upper part of the pig liver, insert palm leaves and tie them.
8. Hang it up and dry it naturally for 20 days, and the delicious pork liver fat is ready.
end
Matters needing attention
Pay attention to the proportion of ingredients and don't add too much to affect the taste.
Be careful with the knife to avoid stabbing.