How to slice pig liver evenly?
1. When buying cooked pork liver, it depends on the packaging date.
2. Take apart the cooked pork liver and put it on the chopping board.
3. Code the cooked pork liver, hold a knife in your right hand and press the cooked pork liver with your left hand.
4, the right hand should be gently cut down with a knife, this is because the cooked pork liver is very soft.
5, the left hand is also gently along the cooked pork liver.
6, the right hand gently cut with a knife, the left hand gently back. The cooked pork liver is cut into unbreakable pieces with a knife.
How does the pig liver at home detoxify?
1, rinse repeatedly. Rinse the pig liver under running water, grab it by hand every few minutes, grab blood from the pig liver, and repeat this action until the pig liver becomes discolored.
2, salt water detoxification method. Wash the boiled water repeatedly until it changes color, and then soak the pig liver in light salt water for 30 minutes. The ion concentration in dilute brine is higher than that in liver cells, and cell ions are transferred to high concentration brine, which is beneficial to the exudation of porcine hepatotoxin.
3, vinegar water detoxification method. After cleaning the pig liver under the tap 10 minute, put it into vinegar water, stir it evenly and soak it for half an hour, then repeat this cleaning and soaking action until no blood oozes. White vinegar can precipitate toxins in pig liver. In addition, white vinegar can also make blood ooze, thus reducing the fishy smell of pig liver.
4, drowning method. Placing the cleaned pig liver in water for about 20 seconds can also remove toxins well.
5. The fire will fry until it is fully cooked. In order to eliminate the parasite eggs or germs remaining in the pig liver, when cooking the pig liver, it must be heated until it is fully cooked and brown, and it should not be half cooked for the sake of crispy taste.
Beginners must look at the tips of frying pork liver
1, pig liver is fluffy.
The choice of ingredients before frying pork liver is very important. Generally, pig liver can be divided into powder liver, surface liver, hemp liver, stone liver, dead pig liver and irrigated pig liver. The first two are the best, the middle two are the second, and the last two are the worst. We choose tender pig liver with bright red color, fluffy texture and soft taste, and don't choose pig liver with blue color and hard texture. Tender pig liver can fully absorb the taste of pickled peppers, while hard pig liver is not easy to taste. Teach you a tip for purchasing pork liver: you can press it by hand before purchasing, and buy it with good elasticity, so that the pork liver will be crisp enough when frying.
2. Don't cut the pork liver too thin.
After washing the pork liver, use a towel to absorb the water, so that the fried pork liver is beautiful in color and not black. Change the pork liver into The Lancet with a thickness of 0.3 cm, so that the fried pork liver is elastic. If it is cut too thin, the pig liver will harden easily when heated.
3. Do not rinse the pig liver after changing the knife.
Don't wash the pig liver excessively after slicing. If all the mucus is washed away, the taste will be stale. Many chefs don't understand the characteristics of pig liver and think that slicing and washing will be cleaner. In fact, these mucus are the tender substances of pig liver.