White pork liver
By VicentaLakin
The liver is ironed, and blood is clearly fed. One is the poor quality, and the other is too heavy, too salty to eat. It tastes good and tastes good。
Recipe Recommendations
- pig liver a
- onion appropriate amount
- Jiang appropriate amount
- geranyl a
- octagonal a
- pepper appropriate amount
- cooking wine appropriate amount
Steps for White pork liver
1
Fresh liver, cold water, blood. You need to change water, soak it for a while。
2
Onions, just cut the big part。
3
Chon, cut big。
4
Eight cents, split。
5
Pepper, appropriate。
6
Vanilla, two pieces。
7
The ingredients
8
The cold water boils the liver with wine, and the water goes away with the foam. After 5-8 minutes of cooking, the fire was shut down, the pan cap was covered for about 10 minutes, the body was thickened with chopsticks, and there was no blood leak。
9
When it's cold, cut, it's okay。
10
Slice, make a juice so you can eat the sap
11
Let's have some juice, some raw, vinegar, garlic, sugar, peppers, pelican oil