How long does it take to marinate pork liver?

It takes about 30 minutes to 50 minutes to marinate pork liver.

There are two main points in cooking pork liver, temperature and time. Cut the purchased pig liver into 3-4 pieces along the shape, and soak it in running water under the tap for 2 hours to soak the blood in the pig liver to reduce the smell of blood. Boil the pork liver in boiling water for 5 minutes, remove it and wash it in clear water to float. Boiling, the water should not pass the pig liver for 40 minutes, and the temperature should not exceed 95 degrees, that is, don't let the water boil, the pig liver will get old if the temperature is too high.

2

Practice of marinating pig liver

Raw materials: 2000g of pork liver, 0/00g of refined salt/kloc-0, 20g of cooking wine, 0/5g of monosodium glutamate/kloc-0, 20g of scallion, 50g of ginger slices 10 gas, 50g of soy sauce, and spice packets 1 each containing pepper, star anise, clove, fennel and fennel.

method of work

1, wash the pot, add water to copy the meat, and boil.

2. Pour off the water in the pot and wash the pork liver with cold water. Take it out and put it in a pot and rice cooker. Because it is the brine left over before, the material is enough. I added 3 spoonfuls of salt, 3 spoonfuls of rock sugar and 2 fragrant leaves as a supplement.

3. After stewing for about 40-50 minutes, you can turn off the fire.

4. Take out the pig liver, take out the fragrant leaves, let the pig liver soak in the soup, and continue to soak it all night. After cooling, seal it in the refrigerator and save it. You can cut it into pieces the next day.

three

Key points of marinating pig liver

1, buy fresh pork liver, after fully washing, put a small "cross" on it and soak it in clean water for about two hours, only change the water at least three times (add a little salt to the water). This makes it easier to completely remove the poisons in the stagnant liver blood and bile;

2. Add a "grass fruit" when cooking pork liver. Amomum tsao-ko can remove fishy smell and smell, improve the taste of dishes, and taste better when put in it. Amomum tsao-ko also has the functions of removing cold, drying dampness, relieving depression, promoting digestion, promoting phlegm on diaphragm, and detoxifying pasta, fish and meat.

3, master the "fire". As we all know, pork liver must be cooked before eating, but if it is cooked for too long, it will become hard, rough and taste bad. Therefore, it is very important to master the heat.