In addition to eliminating eye diseases, it also has a variety of anti-cancer substances, such as vitamin C, selenium and so on. But generally many people reject eating pig liver because it is indeed the detoxification organ of the pig and feel as if there are a lot of toxins in it. But as long as after the correct treatment, these problems are
Fresh pig liver: the color is purple, and the color of the overall consistency, the surface has a glossy, finger pressure can be quickly restored, rich in elasticity.
Deteriorated pig liver: the color is dull without luster, the surface is dry and has a bad smell.
Diseased pig liver: with edema and hard lumps, there will be small white spots on the surface, do not buy!
The second step
Soak and wash to remove toxins
1, first of all, the pig liver overall rinse again, and then a bowl of water, the water add a little white vinegar, put the pig liver soak for half an hour and then take out to wash.
2, pig liver cut into 5 mm slices, rinse repeatedly with water, until no blood seepage can be.
The third step
In cooking to get rid of poison sterilization
Pork liver now cut now: fresh pork liver cut and placed for a period of time will flow out of the bile, not only the loss of nutrients, and after frying there will be a lot of particles coagulated in the liver, affecting the appearance and taste, so pork liver slices should be placed in the pot as soon as possible.
Cooking time should not be too short: at least you should stir-fry on high heat for more than 5 minutes, so that the pig's liver completely turns grayish-brown, and you can't see the blood. Don't be obsessed with tenderness, otherwise it will neither effectively de-toxify nor kill germs and parasite eggs.