pork liver

lemon

Welsh onion

energy

Steps:

0. Spare pork liver, green onion, ginger and lemon.

1. Soak the pig liver with clear water for more than 60 minutes to soak out the blood in the pig liver. Change the water several times, add lemon, onion and ginger to deodorize the pig liver.

2. Slice the pig liver, and then drain the blood.

3. Boil a pot of water, bring to a boil, add onion and ginger slices, pork liver, bring to a boil, skim off the blood foam, and cook the pork liver. The blood foam must be cleaned up, or it will smell fishy.

4. Take out the pig liver and wash it floating on the surface with flowing water.

5. Make a pot of water and cook the pork liver again. Take it out in three or two minutes and rinse it again with running water!

6. Cut the cooked pork liver into small pieces, pour into the pot and stir-fry slowly with medium and small fire until the water vapor is dry.

7. The cooled pork liver was crushed by a cooking machine, and it can be seen that the pork liver is still wet and not dry enough.

8. Pour the pork liver into the pot and stir-fry for a while until it is completely dry, without water vapor, and it is moist when stir-frying.

9. If the dumper is ground again, it can be ground into fine powder. The obvious amount is also less.

10. Then sieve, and if there are many large particles, grind them with a cooking machine.

1 1. Pig liver powder is ready!

Tips:

Sealed and frozen for one month, without separate heating; Pig liver is selected where there is no fascia, and the fascia is cut off; Eat 1-2 times a week, not every day.