Chinese Food
Steamed liver with Sichuan flavor
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How many ways do you think pig liver can be eaten? Will steamed liver be included in the category of dark cuisine? This dish only has three steps of salting, steaming and cutting. The seasoning involved has nearly 20 flavors. So, don't underestimate its delicacy. I personally highly recommend the method of compound soy sauce listed in the recipe. Take some time to boil a bottle. Use some in cold sauce and braised in brown sauce. It will definitely improve the food level rapidly.
Cooking ingredients
Cooking Steps
Step1:Wash the fresh pork liver. Scratch the surface. Add 5g of compound soy sauce, ginger slices, 5g of shallot, Wuxiang powder, salt and old marinade and marinate for more than 4 hours. If you don't have old sauce, double the amount of five spice powder and compound soy sauce.
Step2:Drain the marinated pig liver and put it on the plate. Spread 5g chives and 5g ginger on the surface.
Step3:Put the plate in the steamer. Steam over high heat for 20 minutes.
Step4:The steamed pig liver is thoroughly cooled and sliced.
Step5:Prepare the ingredients with the words (DIP) in the brackets in the ingredients list. Chop the garlic into mincing. Chop the peppers into pieces. Cut the shallots into scallions. Mix all ingredients evenly.
Step6:There is a complex soy sauce in the ingredients. I personally think it is the soul of this dish. It is not complicated to make. Just prepare all the ingredients as shown in the figure.
Step7:Add all ingredients of the compound soy sauce into the thick bottom soup pot. Boil for about half an hour on a low heat. Pay attention to watching the ignition when heating. Stir frequently to avoid the paste pot. After being boiled, the soy sauce soup is rich in color, sweet and mellow. It is suitable for making cold dishes and braised in brown sauce.
Step8:The sliced liver slices are eaten with the compound sauce. It's spicy and appetizing.
Step9:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
