Pork liver is a very nutritious food. According to research and analysis, in addition to containing large amounts of protein and vitamin A, pork liver is also rich in calcium, phosphorus, iron, and vitamins B1, B2, etc. From the perspective of Traditional Chinese Medicine, pork liver has a sweet and bitter taste, and a warm nature. It is known for its effects of nourishing the liver and blood, and improving vision, hence it is praised as a "treasure house of nutrition."
Pork liver is not only an important organ for material metabolism but also the main site for detoxifying and excreting certain substances in the body. When certain toxic substances enter the liver with the blood, they are converted into substances with lower toxicity than the original, and then are excreted from the body via bile or urine. Therefore, toxins produced by metabolism can accumulate in pork liver, and if it is not thoroughly cleaned, it may pose a health hazard.
In view of this, fresh liver should not be cooked immediately after purchase. It should be rinsed under a running tap for 10 minutes, then sliced and soaked in water for 30 minutes, changing the water repeatedly until it is clear, to thoroughly remove the retained liver blood and toxins from the bile. It is best to soak the liver in light salt water. This is because light salt water is in a hypertonic state, and through osmosis, it can effectively adsorb toxic substances retained in the liver tissue. After the pork liver is cleaned, it can be marinated by mixing with yellow wine, soy sauce, and dry starch. Then, it is blanched in hot oil until the liver slices become firm, and then removed for later use. Heat the remaining oil in the wok, sauté the scallion sections, then add the blanched pork liver slices, add seasonings and a small amount of fresh broth and stir-fry briefly. Finally, thicken with a little starch. This method of cooking can effectively remove certain toxic substances, kill parasites and pathogenic bacteria, while also being smooth and delicious. When cooking, be sure to heat it until it is fully cooked and browned; do not shorten the heating time for the sake of a crisp texture.
(Professor Li Huiming, Department of Nutrition, Xiangya Hospital, Central South University)