Pig liver and ginger.

1, 1. Wash pork liver slices, rinse with running water once, then soak in clean water for 10 minutes, and rinse with clean water three times. If the production amount is large, it can be soaked and washed repeatedly for many times, which can better remove the original blood and impurities. 2. After the pork liver is soaked, put cold water into the pot, boil it with high fire, and then change the water until it is cooked. In the meantime, you can add a few slices of ginger to remove the fishy smell. 3. Cut into small pieces, the smaller the better. Turn the pan to a low heat without putting oil. Pour in pork liver granules and stir-fry until dry without moisture. This process should be constantly stirred to avoid burning the pot.

2, 4. Put it into a complementary food machine and stir it for the first time. Some mothers want to ask, why not just stir? Because the pig liver is wet, it turns into mud after stirring, which is not conducive to the next stir-frying.

3.5. After stirring into powder, put it in a wok and stir-fry it again until the water is basically dry. How to judge whether there is water? The easiest way is to pinch it with your hand and feel it.

4, 6. Stir-fry until there is no water, then take it out and let it cool. Must be fully cooled, otherwise there will be hot air when stirring, which will stick powder, which is not conducive to stirring. 7. Put it into a complementary food machine and crush it. Finally, sieve it with a sieve, and the remaining particles will continue to be pulverized with a supplementary food machine.

5, 8. Put it aside for a little ventilation, and it can be stored in a sealed can for about 30 days. Almost all complementary foods can add a little pork liver powder, but not too much.