I always think that spicy food-loving provinces and cities like Sichuan, Chongqing, Hunan and Jiangxi do well with pork liver, because pigs have an inherent organ flavor. If heavy seasoning is not used, the organ taste will be lost. It is very difficult to remove.
Sichuan and Chongqing can be said to be gathering places for gourmet food, and they are particularly good at making various kinds of products. The Chongqing butter hotpot that is now popular all over the country contains basically the same ingredients as tripe, goose intestines, duck intestines and duck blood. Unload goods. There are countless famous dishes in Sichuan cuisine that use the following ingredients as the main ingredients, especially the level of making fat sausage, which can be said to have reached its peak.
It is precisely because Sichuan and Chongqing are so famous for other off-the-shelf ingredients, so the cooking techniques of pork liver are relatively simple, so everyone feels that Sichuan and Chongqing do not like to eat pork liver. After all, pork liver dishes are rarely sold in Sichuan restaurants and Chongqing restaurants, so pork liver is not very popular among Sichuan and Chongqing people in the eyes of outsiders.
In fact, pork liver is a relatively cheap ingredient in pig products. It is relatively popular with people in Sichuan and Chongqing. However, few people order it in restaurants. They usually make it at home. After all, cooking pork liver involves marinating it. Stir frying does not require high cooking skills.
Pork liver is a common ingredient in Hunan and Jiangxi restaurants and can often be seen on the menu. Therefore, it seems that people in Hunan and Jiangxi prefer to eat pork liver. In fact, no matter what kind of food, there are people who like to eat it and people who don’t like it in every place. Therefore, there are people in Sichuan and Chongqing who like to eat pork liver, and there are people in Hunan and Jiangxi who don’t like it.
Selection and cleaning of pork liver:
1. When purchasing pork liver, be sure to choose fresh pork liver that has a bright red surface, is elastic when pressed with your hands, and has little bleeding.
2. When cleaning the pig liver, soak it in water for a while, and change the water several times until the water in which the pig liver is soaked becomes clear. Pork liver is an ingredient with a strong fishy smell, so in addition to soaking in water to remove the blood, it is also important to marinate it before cooking to remove the fishy smell. Generally, white wine and pepper are used to marinate the pork liver, and peppers and other condiments are added during frying to cover up the fishy smell of the pork liver.
3. The white fascia on the pork liver should be removed when handling, so that the pig liver will not become unable to bite.
4. Pork liver is a detoxification organ in pigs. When cooking, don’t simply pursue a fresh and tender taste. Cook it until it is cooked before eating.
5. It is best not to heat the cooked pork liver in a microwave oven, because that will cause the pork liver to lose moisture and become dry and hard. It is best to put the steamer on the steamer and then put it into the pot for a while.
The price of pork liver is less than half of the price of pork. It is also rich in nutrients and the cooking method is very simple. Therefore, people in every place have a favorite of it, and Chongqing and Sichuan are no exception.