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Wash the pig liver first and put it in a bigger pot.

02

Sprinkle a layer of salt evenly on the pig liver, and the salt content of a catty of fresh pig liver is about 50g. Marinate for 2 days (turn the pork liver over one day and marinate for another day).

03

Wash the cured pork liver to remove the surface salt, and steam it in a steamer. The standard is that chopsticks will not stick after being inserted into pig liver and then taken out.

04

Air-dry the steamed pork liver, and you can make delicious preserved pork liver in about half a month in winter! Remember to soak in water before eating, and then cook for 15 minutes before eating!

nutritive value

1, pig liver is rich in iron, which is the most commonly used food in blood-enriching food. Eating pig liver can regulate and improve the physiological function of hematopoietic system in anemia patients;

2. Pig liver is rich in vitamin A, which can maintain normal growth and reproductive function; It can protect eyes, maintain normal vision, prevent eye dryness and fatigue, and maintain healthy skin color, which is of great significance to skin bodybuilding;

3. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing the important coenzyme of the body and completing the detoxification of some toxic components;

4. Pig liver also contains vitamin C and trace element selenium which are not contained in general meat food, which can enhance immune response, resist oxidation and prevent aging.