Raw materials
Main ingredient: 2000 grams of pig liver.
Seasoning: 100 grams of refined salt, 20 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 20 grams of green onion, 10 gas ginger, 50 grams of soy sauce, spice packet 1
Packed peppercorns, star anise, cloves, fennel, cinnamon, peel, chenpi, grass fruits, each in moderation).
Practice 1
1. Wash and clean the pot, add water to copy the meat, boil.
2. Pour off the water in the pot, wash the pig liver with cool water. Fish out into the pot rice cooker, because it is before the rest of the brine, the material are very enough, I added 3 spoons of salt, 3 spoons of rock sugar, 2 pieces of fragrant leaves as a supplement.
3. Stewed about 40-50 minutes after both can turn off the fire.
3. Fish out the liver, the leaves out, let the chicken liver soak in the soup, continue to soak overnight, can be cooled, sealed into the refrigerator to save, the next day can be cut into pieces to eat.
Practice 2
(1) Cut the pig liver according to the leaves, repeatedly rinse with water.
(2) Boil water in a pot, add green onion and ginger, then add pig liver and cook for about 3 minutes, fish out.
(3) pot into the water, add salt, monosodium glutamate, cooking wine, soy sauce, spice packets, high-fire boiling 5 minutes, remove from the fire, into the pig liver warmed to the raw (cut not see blood), cooling, soaking, serving slices on a plate.
The above introduces us to the practice of brining pork liver in the end what, these two practices we can try, according to their own tastes to make, but in the water before cooking pork liver, is the need to brine to make a good, and then go to brine pork liver.