Because pork liver will feel bitter when cooked for a long time, especially braised pork liver. In addition, sometimes in the process of killing pigs, the pig bile will be broken, and it will be bitter if it is slightly touched on the pig liver. Before cooking pig liver, cut off the green part of pig liver (the part polluted by gall bladder) and put it in boiling water for 2 minutes to pick it up.

Pig liver may taste bitter because it is unclean or overcooked. It is suggested that pig liver can be soaked in clear water to remove blood and other impurities before frying, and then cut into small pieces and put in white vinegar water or light salt water for half an hour. After this treatment, the bitterness of cooked pork liver will be greatly reduced, even without bitterness.

In addition, the frying time of pork liver should not be too long. If fried too old, it may be bitter and dry, so basically after frying for 5 minutes, you can see that the pig liver has no bloodshot and turns brown.

Tips for purchasing pig liver

Fresh pig liver is purplish red in color, shiny, uniform in overall color, without blisters on the surface, and can be quickly recovered by pressing the indentation with hands, which is full of elasticity. Fresh pig liver is dull, dry, wrinkled and smelly. The diseased pig liver has lumps and edema, and there are rapeseed with cabbage on the surface. You can't buy such pig liver.