Blanched pork liver usually takes about 30-40 minutes to cook.

Let’s take a look at the specific method of cooking pig liver: cut the bought pig liver into 3-4 pieces according to the shape, soak it in running water under the faucet for 2 hours to remove the blood in the pig liver. Water bubbles out. Boil water and blanch the pork liver in boiling water for 5 minutes, take it out and rinse it with clean water.

Here comes the key point. It is advisable to keep the water submerged in the pig liver for 35 minutes. The temperature should not exceed 95 degrees. Just don’t let the water boil. If the temperature is too high, the pig liver will become old.

Be careful not to take the cooked pork liver out immediately, otherwise the surface of the pork liver will turn into black sauce. It is best to soak it in the cooking soup until it reaches room temperature. The cut surface of the pork liver will have a very delicate texture. Very stupid.

Pork liver is warm in nature, sweet and bitter in taste, and enters the liver meridian. Contains protein, liver starch, a large amount of iron, rich minerals, vitamin C, vitamin A, niacin, riboflavin, thiamine and other nutrients. Contains a large amount of iron, which can supplement iron and have the effect of replenishing blood.

It also contains vitamin A, which can not only maintain normal growth and reproductive functions, but also relieve and prevent dry eyes and fatigue, and maintain normal vision; it also contains vitamin C and selenium, which have antioxidant effects. Long-term consumption can enhance the body's immunity and prevent aging.