Chinese Food
Sliced pork liver
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I like to eat pig liver most. When I was a child, I always quarreled to eat every time I killed a pig at home. Because the pigs I raised in my family were safe to eat. I couldn't eat pig liver and other internal organs in the rest of the time. Now I still like this when I grow up. Especially the cool pig liver. It's tough and chewy. It's nutritious and delicious.
Cooking ingredients
Cooking Steps
Step1:Soak the fresh pork liver in vinegar for one to two hours. Rinse it with flowing wate
Step2:Fill the pan with fresh water without liver. Add ginger slices, scallions, cooking wine, and bring to a boil
Step3:Use a spoon to skim the floating end. Skim several times until there is no floating end. Simmer for 20 to 30 minutes.
Step4:Use chopsticks to gently poke into the pig liver. There is no blood foam pouring out
Step5:Add a proper amount of fresh soy sauce, vinegar, garlic powder and sesame oil to the container, and it tastes great when dipped in the sauce. You can also add chili oil or Laoganma according to the taste.
Cooking tips:1. Soak the pig liver in vinegar water for one to two hours and then rinse it repeatedly with flowing water. 2. After the water is boiled, the floating end must be skimmed until it is completely skimmed. 3. The pig liver must be cooked before eating, so as to avoid the influence of microorganisms and bacteria on health. 3. The warm pig liver tastes soft. It's suitable for the elderly and children. The cold pig liver is chewy. It's suitable for the young people. 4. It's not easy to eat viscera often. It's better to eat it once every two to three weeks. You must buy pork liver with health guarantee. 5. Try to ensure safety and health at home. There are skills in making delicious dishes.
