Chinese Food
Sliced pork liver
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Baked pig liver with coarse salt. It's salty. It's light like me. Just slice it without any seasoning. No need of water, no need of cooking wine to make salt baked pig liver. Salty, fragrant, not fishy. Delicious.
Cooking ingredients
Cooking Steps
Step1:Rinse the pig liver with flowing water. Put water in the basin. Pour in some white vinegar. Soak the pig liver for half an hour. Take out, wash and drain the water.
Step2:Spread a layer of coarse salt on the bottom of the pot. Cover the bottom of the pot. About 1cm thick. Heat on medium heat for 6 or 7 minutes.
Step3:I heard the sound of salt in the pot. Open the lid. Spread the cleaned pig liver on the coarse salt.
Step4:Close the lid. Keep the heat low. Bake for 10 minutes. Open the lid and turn the pork liver over. Then cover and bake for about 10 minutes. Poke the thick part of pork liver with chopsticks. Turn off the fire if there is no blood gushing out. Stew for about 5 minutes. Open the lid. Take out the pig liver. Shake off the coarse salt on the surface. Slice and dish after it is slightly cool.
Cooking tips:1. For salt baked dishes, you can't use fine salt. The fine salt will stick to the food surface or even melt during the baking process. In this way, the salt absorbed by the food is too much. It's hard to eat. I wash sea salt with relatively large particles of powder. It's sold in China Resources supermarket. 2. The time of salt baking should be adjusted according to the size of the pig liver. After baking, use chopsticks to poke the thicker part of the pig liver. If there is no blood gushing out, it is OK. 3. For this dish, the pot should be well sealed so that the heat absorbed by the salt can circulate in the pot and the pig liver can be baked. The casserole can also be made. If the casserole is used, the salt should be a little thicker to ensure that there is enough heat in the pot. There are skills in making delicious dishes.
