Pig liver is a very popular delicacy among pigs. In the past, it was more expensive than pig intestine, and there were many famous dishes made from pig liver. Just like the well-known fried liver tip in the north, smooth, tender and salty is a good dish to go with wine, and the bandit pig liver in Hunan cuisine is also spicy enough to eat.

I have always felt that Sichuan, Chongqing, Hunan and Jiangxi, which love spicy food, have a good life, because pigs are born with visceral odor. If you don't use heavy seasoning, it is difficult to remove its visceral odor.

Sichuan and Chongqing can be said to be food gathering places, and they are particularly good at making all kinds of goods. At present, Chongqing butter hotpot, which is popular all over the country, basically contains tripe, goose intestines, duck intestines and duck blood. There are countless famous dishes in Sichuan cuisine with the following goods as the main ingredients, especially the level of making fat sausages, which can be said to be the pinnacle.

It is precisely because other inferior ingredients in Sichuan and Chongqing are so famous that pork liver is relatively simple in cooking techniques, which makes people feel that Sichuan and Chongqing don't like pork liver. After all, restaurants in Sichuan and Chongqing rarely sell pig liver, so in the eyes of foreigners, pig liver is not very popular with Sichuanese and Chongqing people.

In fact, as a cheaper ingredient in pig products, pig liver is welcomed by people in Sichuan and Chongqing, but it is rarely ordered in restaurants and usually made at home. After all, boiled pork liver is only fried in salt water, and there is no high cooking requirement.

As a common ingredient, pork liver can often be seen on the menus of restaurants in Hunan and Jiangxi, which gives people the impression that people in Hunan and Jiangxi prefer to eat pork liver. In fact, no matter what kind of ingredients, every place has its own preferences and dislikes, so Sichuan and Chongqing also have preferences for eating pig liver, while Hunan and Jiangxi also have dislikes.

Selection and cleaning of pig liver;

1. When buying pig liver, you must choose fresh pig liver with bright red surface color, which is elastic by hand and less oozing.

2. When cleaning the pig liver, soak it in clear water for a while, and change the water several times in the middle until the water soaked in the pig liver becomes clear. Pig liver is a kind of food with strong fishy smell, so besides soaking to remove blood, it is also important to marinate it before cooking. Generally, white wine and pepper are used to pickle pork liver, and spices such as pepper can cover up the fishy smell of pork liver when frying.

3. The white fascia on the pig liver should be removed when handling, so that the pig liver will not bite.

As the detoxification organ of pigs, pig liver should not be cooked simply for the sake of fresh and tender taste, but should be cooked until it is mature before eating.

It is best not to heat the cooked pig liver in microwave oven, because it will make the pig liver lose water and become dry and hard. It's best to steam it in a steamer and then stew it in a pot.

The price of pork liver is less than half that of pork, and it is nutritious and the cooking method is very simple, so everyone has a good taste, and Chongqing and Sichuan are no exception.