Ganjian
By KrisKulas
Pig liver is one of the common blood-enriching foods. It is rich in iron, zinc, selenium, folic acid, niacin and vitamins A, B2, B6 and other nutrients. It also provides heme iron (the content is as high as 22.6 mg per 100 grams of liver) and cysteine, which promotes iron absorption.
Recipe Recommendations
- salty and fresh
- sneak
- ten minutes
- senior
Steps for Ganjian
1
Wash and slice cucumbers.
2
Soak the fungus and tear it into pieces.
3
Soak the pig liver in water for 40 minutes, soak in blood, remove it, control the moisture, and slice it.
4
Pour it into boiling water and blanch it.
5
Serve out, control the moisture, and add an egg white and a little water starch to the blanched liver.
6
Grab it for later use.
7
Heat the pan with oil, add a little green onion and ginger, and stir the pan.
8
Then add the marinated liver and stir fry until there are no blood stains.
9
Add cucumber fungus, add five-spice powder, white wine, salt, and soy sauce, and stir fry for 30 seconds.
10
Drizzle with a little water and starch to thicken and remove from the pan.Ganjian Make Tips
Pig liver must be soaked in clear water repeatedly before cooking. Liver is the largest poison transfer station and detoxification organ in the body. Toxic metabolites in pigs and certain toxic substances mixed into feed accumulate in the liver. After the liver detoxifies these substances, they are excreted in the urine through the kidneys. If the liver fails to expel the poison completely or its detoxification function declines, some toxic substances will remain in the liver. Therefore, before cooking, the pig liver should be repeatedly soaked in clear water for two or three hours to remove the remaining toxic substances.