Chinese Food
Stewed pork liver
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When my son was a child, he was anaemic. He ate pig liver once a week to replenish blood. But he couldn't eat several pieces. He was always bothered by the rest of the pig liver. No one loved it at home. Once I found the leftover juice of fermented beancurd. I had a chance to marinate pig liver with fermented beancurd juice. As a result, someone used it to drink. My brothers and sisters also like it. From then on, my pig liver was like this. But there are not so many fermented bean curd. There are more ways than problems. It is found that cooking wine and dross can replace fermented bean curd.
Cooking ingredients
Cooking Steps
Step1:The ingredients are very simple. If you use sapropel, you don't need cooking wine and salt. Just mix it with wate
Step2:Wash the water for three or four hours. You can get rid of the blood. Sliced ginger and garlic. It's better to use green onion here.
Step3:All ingredients are put into the pot. Cooking wine and salt are basically the same as pork liver. If not enough, add water
Step4:Boil in high heat. Medium and low heat for 15 minutes. Take a piece of cut water without blood and it will be cooked
Step5:Don't pour out the juice. You can refrigerate it if you haven't eaten the pork liver. If you don't have the juice, it will dry and taste bad.
Step6:Onion, ginger, garlic, soy sauce, vinegar, sugar and juice. If you like spicy, you can put millet pepper. This is free.
Step7:Slice and dish. Open.
Cooking tips:There are skills in making delicious dishes.
