Animal liver is more suitable for anemia patients and can also relieve vision. Of course, this is only a category of food supplements. However, because animal liver contains high cholesterol, the elderly and people with cardiovascular and cerebrovascular diseases should still be used with caution.
Of all animal livers, chicken liver is easier to cook. Due to the soft internal tissue structure, chicken liver is suitable for whole cooking. If it is cut and cooked, it will appear very broken, and the taste and appearance will be poor. It is the exact opposite of how pork, cattle and sheep livers are cooked. Cooking chicken liver takes a longer time to ensure the flavor and taste good. The liver of pigs, cattle and sheep is very important for quick cooking. It is better to eat it soft and tender. After cooking for a long time, it is like rubber and difficult to eat. Knowing these characteristics, when cooking this type of dish, the chances of success will be greatly increased.
Stewed chicken liver
Recipe Recommendations
- chicken liver 1000g
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- tangerine peel appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Stewed chicken liver
1
Material: 1000g chicken liver.
2
Accessories: onion, ginger, prickly ash, aniseed, cinnamon, fragrant leaves, tangerine peel, cumin seeds.
3
Add cold water, 5g of salt, and appropriate amount of cooking wine to the pan. Put the washed chicken liver with cold water into the pan, and boil over medium heat to remove the blood and smell.
4
After boiling, remove and rinse for later use.
5
Raise the pan to heat the oil, add cinnamon and aniseed, and fry over low heat to create the fragrance.
6
Then change the heat to medium and add pepper, cumin seeds, tangerine peel, fragrant leaves, onion, and ginger in order. Stir fry until fragrant.
7
Add soy sauce and water to boil; season with salt and sugar, and cook over low heat for 20 minutes.
8
Pour the cooked sauce into the soup pot and add the spare chicken liver.
9
Bring to a boil over high heat, cover, simmer over low heat for 20 minutes, then turn off the heat; soak in the original soup for more than 1 hour.
10
Remove and plate.