When braised pork liver, it is wrong to put it directly into the pot. Remember a trick, the pork liver is tender but not old and has no fishy smell

Braised pork liver is actually very simple. While the ingredients required are quite varied, it's not too difficult to make. My family likes to eat braised pork liver. Buying outside always makes people feel uneasy. Might as well do it yourself. Pork liver is particularly rich in vitamin A, which is richer than ordinary milk and eggs and is easily absorbed by the body. Therefore, it is very beneficial to eat pork liver appropriately. Making homemade braised pork liver is easy. I’ll share these recipes and techniques with you in detail in the recipe below. When braised pork liver, you need to remember not to cook it directly and keep in mind some tips. Pork liver is fresh and tender and has no fishy smell. Let’s learn together.

When marinating pork liver, don’t just go to the pot, remember a few tips. The pork liver will be tender but not old and has no fishy smell

How to marinate pork liver:

Standby ingredients: 600 grams of pork liver, appropriate amount of onion and ginger, 20 grams of cooking wine, 10 grams of sugar, 1 spoon of chili oil, 15 grams of super umami, 3 grams of chili peppers, 3 star anise;

Production process : The first step is to rinse large pieces of fresh pork liver with tap water, add water, add 10 grams of cooking wine, and soak for 2 hours. Change the water when soaking in bleeding water to ensure that the water is clean;

The second step, pig liver After soaking the liver, wash it, control the water, put boiling water into the pot, put the pork liver into cold water, add ginger slices and green onion segments, then add Sichuan peppercorns and star anise, and add the remaining 10 grams of cooking wine.

The third step is to add the lid and start cooking the pork liver. After the fire boils, it can be reduced to a low fire. After cooking for 25 minutes, you can turn off the heat. Don't rush to open the lid and let the pork liver simmer inside;

The fourth step is to wait until there is no temperature in the pot. Take out the pork liver and cut it into pieces, put it on a plate, and adjust the following dipping sauce. Put sugar, super umami, chili oil and a little chicken essence in a small bowl;

Step 5: Add a little sesame oil and mix well. Pour the sauce over the livers. After the millet is hot, cut into cubes. Dust the scallions into powder and serve.

Editor’s summary: Appropriate consumption of animal liver is particularly beneficial to the human body. This pork liver is my family’s favorite. I usually choose to buy fresh pork liver and cook it at home, whether it is stir-fried or marinated. It tastes more reassuring and much more delicious than cooked pork liver. Canned pork is irresistible to many people. Since you like it, why not do it yourself. In fact, everyone can find that the method of pickling pork liver is not difficult, as long as you master the skills. Cooking tips:

1. When marinating pork liver, do not cook it directly. A little tip to remember is to soak the pork liver in cooking wine in advance. After soaking, the blood in the pig liver will be soaked. After this operation, the pig liver will be cooked. There is no fishy smell at all. It can be cooked directly without the need for drowning in advance. It can also prevent the pig liver from aging;

2. When cooking pig liver, remember to cook it in cold water. You can mix it with some green onion and ginger to help remove it. There is no need to add too much seasoning to the odor. It is simple to mix. The taste of pork liver can be particularly good. The cooking time of pork liver should not be too long. It will be cooked in about 20 minutes. You can prick it with chopsticks and it can be easily pricked. , indicating that the pork liver is cooked;

3. The dipping sauce for eating pork liver also needs to be adjusted. If you like it spicy, you can add more chili pepper, if you don't like it, you can leave it. If the pork liver can be cooked at once, it can be marinated and stored in the refrigerator.