Raw materials and formula

Pork liver 10kg

Appropriate amount of brine

Brine formula

Water 4kg tangerine peel, licorice 24g each

176g soy sauce, pepper, anise, cinnamon,

88g sugar, 20g each grass and fruit

84g salt, 2g cloves

Production Process

(1) Use fresh pork liver and remove the gall. Clean it and mark some patterns on the liver to make it easier to taste.

(2) Place the prepared pork liver into a pot of boiling water, soak for 20 minutes, remove, clean and dry.

(3) Put all the raw materials into the pot according to the brine formula, put the various spices in a gauze bag, and cook for 1 hour to make the brine.

(4) Put the dried pork liver into a brine pot at a temperature of 90°C, and soak it in brine for half an hour. When it is cooked, take it out, drain the brine, and then coat it with sesame oil, which is the finished product.

Spicy Pork Liver

75 grams of seasoning mixed oil, 10 Sichuan peppercorns, 8 grams of dried chili peppers, 3 grams of salt, 13 grams of cooking wine, 3 grams of MSG, 20 grams each of soy sauce and wet starch Grams, 8 grams each of onion, ginger, garlic and sugar, appropriate amount of soup and a little vinegar.

(1) Cut the liver, green onions and ginger into slices, cut the dried chilies into sections, and cut the green onions into sections. Mix the liver with salt and cooking wine, use wet starch slurry and mix with some oil.

(2) Combine cooking wine, wet starch, onions, ginger, garlic, sugar, soy sauce, MSG and soup to make juice.

(3) Heat the oil with a frying spoon. When the oil is hot, add the chili and Sichuan peppercorns and fry them until they are black and purple. Then add the pork liver slices. When the liver is cooked, quickly pour the juice into the spoon. After the juice boils Stir fry briefly, add vinegar, and add fried peanuts and serve.