1. If the pork liver is cooked in cold water, it will take 40 minutes without a knife. The temperature should not exceed 95 degrees. If the temperature is too high, the pig liver will get old. After the pork liver is cooked, it can be soaked in hot water for a while, so that the color of the pork liver is not easy to deteriorate and it will taste more delicate. If the pork liver is cooked in a pressure cooker, it only takes about 10 minutes, but it is easy to lose the nutrition of the pork liver.

2. Pig liver: refers to the liver of a pig, which is rich in nutrients such as protein and iron, and is one of the best products for enriching blood. Pig liver is the largest detoxification organ in pigs, and all kinds of toxic metabolites and some toxic substances mixed in food will gather in the liver, so pig liver should be detoxified before eating.

3. Analysis of nutritional value: Pig liver contains vitamin C and trace element selenium, which are not contained in general meat food. It can enhance the immune response of human body in diet and health. Regular consumption of pig liver can also supplement vitamin B2, which is an important coenzyme for human body. Rich in vitamin A and iron, it is the most commonly used food in blood-enriching food.

4, dietary taboos: pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybeans, tofu, quail meat, pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.