Chinese Food
Marinated pig liver
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Pig liver is an excellent food material. It's good for replenishing blood. However, it's too bloody. It's still lingering after cutting and washing. Besides, it's not enough ingredients at hand. You need other vegetables to make accessories if you want to slide the tip of the liver, so you can have all the colors, flavors and flavors. Then the bittern. Satisfy the craving
Cooking ingredients
Cooking Steps
Step1:Wash pig liver. Soak in salt water for half an hour. Drain.
Step2:Add water, ginger slices and pig liver to the pot and boil them together. This picture was taken after boiling for a while. I forgot it before#^_ ^
Step3:I just ran out of dried peppers. I didn't shoot them^_ ^
Step4:Add all ingredients except angelica. Put more salt and soy sauce. Boil for five minutes. Add angelica. Simmer for 10 minutes over high heat, then simmer for 40 minutes over low heat.
Step5:Turn off the fire. You don't need to fish out the pig liver. Brew it with the soup. When you want to eat, you can take it out again. How much do you want to cut? The rest is still in the soup ~ cut it thin ~ if it's not salty enough, you can add some garlic, ginger, sugar, vinegar and sesame oil into the sauce and dip it in
Step6:Here is the finished product map
Cooking tips:The pig liver is boiled from cold water first. Use chopsticks to poke in the water without bleeding. Then add salt and other seasonings. PS. I eat it by myself, so I only use one piece of pig liver. When I make it at home, I can make a pair of pig liver or more (^_ ^) good cooking skills.
