Chinese Food
Soft and delicious pork liver with five fragrance
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Cooking ingredients
Cooking Steps
Step1:Wash pig liver and soak in cold water for more than one hour.
Step2:Soak until the pig liver is white. Change water to clean.
Step3:Prepare the seasoning.
Step4:Add more water to the pan than the pork liver. Pour in the soy sauce. Put in the seasoning. Dissolve the Monascus powder in cold water and stir well.
Step5:Cover and boil.
Step6:Take out the foam.
Step7:Turn the minimum heat and simmer for 15 minutes. Turn off the heat and simmer until the soup is naturally cool.
Step8:Take out the slice.
Step9:Set the table.
Cooking tips:1. The raw liver soaked in cold water can soak most of the blood water, so that the pig liver does not smell fishy. 2. After the fire is boiled, it must be braised with the smallest fire. The pork liver will be soft and tender. Otherwise, it will be very hard. The taste is not good. 3. If you are not in a hurry to eat, you can soak it in the soup and refrigerate it. It's more delicious and the color is better. 4. Red koji powder can make the color of pig liver better. 5. Other condiments can be adjusted according to my own preference. Because my cinnamon and fragrant leaves are used up, I haven't put them. We northerners like to eat pork liver with mashed garlic. Mix the sauce with mashed garlic, soy sauce and sesame oil. Pour it on the pork liver. It tastes good. There are skills in making delicious dishes.
