Pig liver as a viscera ingredients, it is the highest content of iron. It is 8 times the iron content of raw pork, which shows that pig liver is a very good iron food. In addition to iron, pig liver is a high-quality high-protein food, at the same time pig liver also shout with vitamin D and vitamin b12 and other ingredients.

Pork liver is high in cholesterol. And there is some body fat, so the group of people who suffer from high blood pressure, myocardial infarction, cerebral infarction, high blood fat and other diseases are recommended to eat less or do not eat pig liver.

Food details: fresh pig liver 1 piece, onion, ginger, anise, pepper, rice wine, salt, millet chili, garlic, soy sauce, rice vinegar, sugar

Practice: 1, fresh pig liver 1 piece, first cut into small pieces, and then into a bowl of clear water soak for 1 hour, the main purpose of this step is to soak away the blood, more good to go to the fishy, soak well and then remove the control of a drain. 2, and then cut the ginger, and then the water, and then the water, and then the water. 2, and then cut ginger and garlic, scallions cut scallion, ginger slices. 3, prepare another bowl, add pig liver, Dong Ru, ginger slices, star anise, mace, rice wine, salt, and then put into a bowl of water, the flow of water is not over the liver can be. 4, out of the pot of boiling water, the water is open into the pig liver, cover the lid of the medium heat steaming for 25min, steamed and then removed of course, let it cool. 5, while we are at it, let's do some dipping material, first! phase cut green onion, ginger, garlic and millet chili, green onion cut scallions, millet chili cut circles, garlic cracked and cut garlic. 6, cut into a bowl, add a spoonful of boiling oil to stimulate the aroma, while hot plus soy sauce soy sauce, rice vinegar, sugar, tossing can be. 7, pork liver slightly cooled after the beginning of cutting into slices, after cutting the plate can be open to eat finished.

1, pig liver made out of the flavor is not good, the main reason is to go fishy, so soak the blood this step must not be omitted, do not catch up enough time as much as possible to soak for a while, the blood are soaked out after the fishy.

2, pig liver is not suitable for long-term cooking, the longer the stew, pig liver is also the more hard, the key to tender pig liver in the use of warm storage stew this step. But the method of cooking is also very good, but pay attention to the length of time do not too long.