Chinese Food
Cold dish of Chinese New Year vegetables
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Cooking ingredients
Cooking Steps
Step1:Marinate chicken liver with water for more than half an hou
Step2:Spices collection. Slicing ginger and garlic. Slicing onion into 2cm long segments
Step3:Add water to boil spices and condiments, then turn to low heat and cook for 10 minute
Step4:Marinated chicken liver blanched to remove blood foa
Step5:Boil chicken liver in brine for 15 minutes. Get out of the fire. Soak overnigh
Step6:Take it out the next day and receive half of the soup. After cooling, the slices can be put into a plate and the taste is enough. It can also be dipped in marinad
Step7:This group of photos has been hoarded for a long time ~ at least a year & gt; & lt; because I like it very much ~ so I put more finished pictures
Step8:Finished product
Step9:Slice close up
Cooking tips:When I was a child, if I had a meal in a foreign house on New Year's day, there must be a plate of liver slices on the table. It's usually pork liver with brine and white brine. It's eaten with soy sauce. Although it's dry, it's also delicious. Now it's more colorful if I cook by myself. Let's throw away the spice and soy sauce and put it in. I'm a heavy taste. As we all know, the texture of chicken liver is better when the heavy sauce comes out Mianrun ~ it doesn't taste so dry and choky ~ in addition, its internal organs taste is not heavy ~ it's more widely accepted. However, the main reason why I don't make pig liver is that I bought it in England because it's not bloody and too fishy = = and it's already cut ~ it's very irregular in shape ~ it's not convenient to change the knife ~ it's not good to make it like that ~ it's just good to eat ~ but it's urgent to take photos ~ it's good to cook.
