pork liver

condiments

Proper amount of crude salt

Steps of roasting pork liver with salt

1.？ Rinse the pig liver with running water, put clear water in the basin, pour some white vinegar, soak the pig liver for half an hour, then take it out and drain it.

2.？ Spread a layer of coarse salt on the bottom of the pot and cover it, about 1cm thick. Heat over medium heat for 6 or 7 minutes.

3.？ Hear the sound of salt in the pot, open the lid and spread the washed pig liver on the coarse salt.

4.？ Cover the pot and stew for 10 minute, then turn the pork liver over and cover the pot and stew for 10 minute. Poke the thick part of the pig liver with chopsticks, turn off the fire when no blood comes out, and stew for about 5 minutes. Open the pot cover, take out the pig liver, shake off the coarse salt on the surface, cool slightly, slice and plate.

skill

1. You can't make pickles with fine salt. Fine salt will stick to the surface of food and even melt during baking, so food will absorb too much salt and it is difficult to eat. I use powder-washed sea salt with relatively large particles, which is available in China Resources Supermarket.

2. The time of baking salt should be adjusted according to the size of pig liver. Just poke the thicker part of the pig liver with chopsticks. If there is no blood coming out, it will be all right.

To cook this dish, the pot used should have good sealing performance, let the heat absorbed by salt circulate in the pot and cook the pig liver. Casseroles can also be made. If they are made in a pot, the salt should be coated thicker to ensure that there is enough heat in the pot.