dried pork liver
detailed ingredients
main ingredient
pork liver 5g auxiliary material
salt 2g
white sugar 15g
high-alcohol 1ml
salty and sweet taste
Skill and technology
It takes several days
Advanced difficulty
.
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2
The soaked pig liver is cut into 5cm-wide strips.
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3
Cut pig liver to control the water.
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4
Put the pork liver that has been controlled with water into a pot and add salt.
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5
Mix thoroughly and evenly.
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6
Cover with plastic wrap and marinate in the shade for at least 12 hours.
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7
Keep controlling the water content of the cured pig liver.
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8
and then put it into the basin and add white sugar.
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9
Mix thoroughly and evenly.
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1
Then cover with plastic wrap and marinate for at least 12 hours.
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11
The cured pig liver is water-controlled.
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12
Pour in high-alcohol liquor.
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13
Stir well and marinate for 12 hours.
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14
Please control the moisture of the cured pig liver.
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15
Thread each pig liver with cotton thread.
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16
Hang it in a cool and ventilated place for 4 to 7 days.
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17
The dried pig liver can be frozen and stored in the refrigerator.
Tip
1. Pig liver must be soaked before making.
2. The curing time for each operation should not be less than 12 hours, so that the taste is good.
3. Liquor must be added last.
4. The surface of dried pork liver is basically dark brown and a little hard.