I used to eat the marinated pig liver brought by my colleagues from Qingdao. The taste is very good. I think it's a little light. It's edible during the weight-loss period of DUKAN. So I started to take this as a snack. I can sell it from two catties on Taobao. I can't eat it at all.... It's not so good to buy it out at ordinary times. I'm worried that if sugar is added to it, it's over. OK, I can only do it myself... After that, I'll seal it with a small package. It's convenient to go out and eat when I'm hungry.
Step1:First of all, prepare a marinated medicine bag to cover your favorite marinated materials. But you don't mind eating dregs. Please ignore that my marinated materials bag is - chili, fennel, Xiangye, Caocao marinated materials bag + my favorite condiments my condiments are - salt, MSG, oyster sauce, cooking wine, soy sauc
Step2:A large piece of pig liver is cut in thickness. Cut it into a small piece that is suitable for marinated vegetables (never slice, dice, shred, etc.)
Step3:Put the pork liver in a fresh-keeping box (keep it as tidy as possible). Add the marinade bag and seasoning prepared before and then add water. Put the pork liver in the refrigerator for more than 8 hours. The best overnigh
Step4:Spread the pork liver in a flat bottom pot as much as possible (small milk pot is recommended). Put in the pickled water as well. See if you can't pass the pork liver. You can't just add some more water and cover it. Cook it all the way in a low heat and minimum heat
Step5:If there is too much liver. 15 minutes or so. All the upper and lower layers fall off
Step6:No more than 30 minutes in total. Start the fire in about 20-25 minutes. Take out the brine bag and collect the juice
Step7:Pork liver can be sliced without scalding your hands...
Step8:Don't slice the pig liver that can't be eaten that day. Cut it when you want to eat it
Cooking tips:There are skills in making delicious dishes.