There are two main points in cooking pork liver, temperature and time. Cut the purchased pig liver into 3-4 pieces along the shape, and soak it in running water under the tap for 2 hours to soak the blood in the pig liver to reduce the smell of blood. Boil the pork liver in boiling water for 5 minutes, remove it and wash it in clear water to float. Boiling, the water should not pass the pig liver for 40 minutes, and the temperature should not exceed 95 degrees, that is, don't let the water boil, the pig liver will get old if the temperature is too high.

Practice of marinating pig liver

Raw materials:

2000g of pork liver, 0/00g of refined salt/kloc-0, 20g of cooking wine, 0/5g of monosodium glutamate/kloc-0, 20g of onion segments, 50g of ginger slices 10 gas, 50g of soy sauce, and a spice bag 1 each containing pepper, star anise, clove, fennel and cinnamon.

method of work

1, wash the pot, add water to copy the meat, and boil.

2. Pour off the water in the pot and wash the pork liver with cold water. Take it out and put it in a pot and rice cooker. Because it is the brine left over before, the material is enough. I added 3 spoonfuls of salt, 3 spoonfuls of rock sugar and 2 fragrant leaves as a supplement.

3. After stewing for about 40-50 minutes, you can turn off the fire.

4. Take out the pig liver, take out the fragrant leaves, let the pig liver soak in the soup, and continue to soak it all night. After cooling, seal it in the refrigerator and save it. You can cut it into pieces the next day.