Chinese Food
Pig liver congee
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Pig liver is a treasure house of nutrition. The content of high-quality protein, vitamins and microelements is usually better than that of meat. Pig liver not only has a high iron content, but also has a high iron absorption rate of 22% (equivalent to lean meat). Therefore, pig liver has always been the best choice for replenishing blood (iron). Pig liver is not perfect, although it can raise people. The content of cholesterol in pig liver is high. Therefore, people with three high levels should be careful. Usually don't eat more than two at a time. It's best to eat only once a week.
Cooking ingredients
Cooking Steps
Step1:8
Step2:Ingredients - pig liver and organic rice.
Step3:Soak the pig liver until there is no blood.
Step4:Soak rice for 3 hours.
Step5:Pour the soaked rice into the casserole.
Step6:Pour in the pre cooked pork bone soup.
Step7:Put in the pig liver.
Step8:Cover the lid of the pot. Boil the fire. Remove the foam.
Step9:Put the chopsticks on the pot.
Step10:Cover the pot. This will prevent overflow.
Step11:Cook until the rice is thick.
Step12:Put in some ginger.
Step13:Add some chicken powder, boil and turn off the fire.
Step14:Put the peanuts in the frying pan.
Step15:Pour in the right amount of olive oil.
Step16:Stir fry until the peanuts are broken.
Cooking tips:1. Don't rush to cook the fresh liver you just bought. It should be rinsed under tap water for 10 minutes, then cut into pieces and immersed in water for 30 minutes. Change water repeatedly until it is clear, so as to completely remove the poison in retained liver blood and bile. The best water for soaking the liver is light salt water. 2. When cooking, make sure to heat it until it is fully cooked and brown. Do not covet crispness and shortens the heating time. There are skills in making delicious dishes.
