Practice of rattan pepper pig liver
Materials: fresh pig liver1250g,
Spices: 7 grams of Angelica dahurica, 6 grams of cinnamon, 5 grams of star anise, 3 grams of cardamom, 2 grams of dried pepper, and fragrant leaves 1 g.
Ingredients: cooking wine100g, refined salt 80g, white wine 50g, onion 30g, ginger slices 30g, monosodium glutamate 30g and chicken essence 20g.
Juice: 400g of purified water, 45g of spicy fresh dew10, 70g of white sugar10, 70g of sesame oil, 70g of fresh mushrooms, 55g of soy sauce, 50g of rice vinegar, 50g of rice wine, 50g of Chili oil, 45g of spicy fresh dew and 45g of fresh pepper.
Specific production steps:
1. soak1250g of fresh pig liver in cold water for later use.
2. Add 10 kg of clean water to the pot, add spices: 7 g of Radix Angelicae Dahuricae, 6 g of cinnamon, 5 g of star anise, 3 g of cardamom, 2 g of dried chili, and 0/g of fragrant leaves. After boiling over high fire, add ingredients: cooking wine 1 00 g, 80 g of refined salt, 50 g of white wine and 30 g of onion. After boiling, add the processed pork liver and cook on low heat.
30 minutes, turn off the fire and soak for 20 minutes, take out, rinse the bleeding foam with cold water and shower for later use.
3. Cut the pork liver into pieces the thickness of a dollar coin, and cut into pieces for later use.
4. Mix 400g purified water, spicy fresh dew145g, white sugar110g, 70g sesame oil, 70g Donggu Yipin Xian, 55g soy sauce, 50g rice vinegar, 50g rice wine, 50g Chili oil, 45g spicy fresh dew and 45g fresh pepper.
5. Put the cut liver slices into the juice, soak for 30 minutes, and serve on a plate.