Pig liver 400g soybean oil15g onion10g ginger 2g soy sauce 400g cooking wine 20g sugar 5g pepper noodles a little.

Preparation method of sauce pork liver

1. Soak the whole pig liver in water for about 1 hour, then take it out and scald it with boiling water.

2. Pour out the water for scalding pig liver, and then pour in 200 grams of water. Cut the onion into 2cm long sections and slice the ginger. Pour it into the pot with cooking wine, pepper noodles, soy sauce, soybean oil and sugar, and simmer 1 hour.

3. Cool the sauce pork liver and cut it into thin slices.

30g of Polygonum multiflorum Thunb, 25,000g of fresh pig liver, 0/50g of onion, 0/50g of ginger, 0/50g of garlic, 0/50g of sugar, 0/50g of white wine, 0/50g of refined salt.

1. Soak the pig liver in cold water for 20 minutes, then put it in a boiling water pot and tighten it for a long time. Put a little salt when the pan is tight, take it out after the pan is tight and wash it in cold water.

2. Put the broth into the sauce pan, boil it to remove floating foam, add Polygonum Multiflori Radix, seasoning and cooked nitrate, put the cleaned pork liver into the sauce pan, boil it for 30 minutes, and take it out after cooking.

Ingredients: 300 grams of pork liver sauce.

Accessories: 30 grams of Chili oil, 05 grams of 65438+ sesame oil, 7 grams of soy sauce, a little monosodium glutamate, and appropriate amount of onion.

Method 1. Slice the pork liver in soy sauce properly and put it on a plate. Wash the onion and slice it for later use.

2. Mix Chili oil, sesame oil, soy sauce and monosodium glutamate well, and pour it on the pig liver and mix well.

1. Draw a cross on the raised surface of the bought pig liver, and then soak it in clear water for about 2 hours, changing the water several times during the period, so that the blood in the pig liver will bubble out;

2. Put the pig liver in a cold water pot, boil it for 2 minutes, skim off the floating foam, and then rinse the pig liver in the pot with chopsticks to remove the blood foam still attached to it and take it out;

3. Put clean water into a clean pot, add onion, ginger slices, star anise, tsaoko (split with a knife), soy sauce and crystal sugar, and cook with low fire for 10 minute, then add pork liver.

Pour a spoonful of cooking wine and cook for 20~30 minutes according to the size and thickness of pig liver. When it is almost cooked, stick the pig liver with chopsticks until there is no blood flow.

Be sure not to overcook it, there will be honeycomb eyes, open the lid after turning off the fire, and remove it after natural cooling, so that the sauce pork liver is ready;

4. I usually don't put salt in the sauce of pork liver, because when I eat it, I will dip it with seasoning juice;

5. Slice pork liver and apply sauce;