Main Ingredients

Pork Liver

Accessories

Coarse Salt

Salt Baked Pork Liver Steps

1.? Rinse the pig liver with running water, put water in the basin, pour in some white vinegar, put the pig liver into the soak for half an hour, take it out and wash and drain the water.

2. Spread a layer of coarse salt on the bottom of the pot, cover the bottom of the pot, about 1cm thickness. Heat over medium heat for 6 or 7 minutes.

3. When you hear the sound of salt in the pot, open the lid and lay the cleaned liver on top of the coarse salt.

4.? Cover the lid, continue to low heat, bake for ten minutes, open the lid to turn the pork liver, and then cover the lid to bake for about ten minutes. Use chopsticks to poke the thick part of the liver among the pig, no blood can be turned off the fire, and then simmer for about 5 minutes. Uncover the lid, remove the liver, shake off the coarse salt on the surface, let it cool a bit, and then slice it for serving.

Tips

1. To make salt-baked dishes, you can't use fine salt, which will stick to the surface of the food or even melt during the baking process, and then the food will absorb too much salt, making it hard to eat. I use relatively large particles of powdered sea salt, which is available at the China Resources Supermarket.

2. Salt baking time should be adjusted according to the size of the pig liver, baked with chopsticks to poke the thicker parts of the pig liver, if there is no blood gushing out of that can be.

3. do this dish, with the pot to seal performance is good, so that the heat absorbed by the salt in the pot circulation, the pig liver baked. A casserole dish will do the trick, but if you make it in a sauté pan, then the salt should be spread thickly to ensure that there is enough heat in the pan.