Pork liver
By VicentaLakin
One month after being a child, the elders began to prepare a variety of pickles. Meat, fish, chicken and pork liver. The smell of smoke after smoke is smoked, the dry liver is chewing, the more it is chewing in its mouth, the sweeter it is and the bitterer it is。
Recipe Recommendations
- salty fragrance
- smoked
- several days
- ordinary
Steps for Pork liver
1
Fresh liver bought without water and clean the surface with dry towels or kitchen paper。
2
Cut to a half thickness。
3
Iodine-free salt is dry in small pots and makes it yellow。
4
Put the pepper in it and keep it dry。
5
The smell of peppers, which are so easily crushed with their hands, is on fire。
6
When the salt is completely cooled, it is spilled on the liver surface and the pepper is crushed。
7
Add white wine, raw, soy sauce and soy sauce。
8
It's in a sealed box for two days or so。
9
When they are made, they start drying out of the place where the liver is hanged with a rope, usually for about a week, the liver surface becomes dark brown, and the whole liver is hardened with a hand。
10
Then it was smoked out of wood for a day or two。
11
It'll just get soft when it's smoked, and then it'll get hard。
12
It is difficult to dry the liver, so it has to be turned so that the liver is fully spread. The dry-dry finished product should be black and brown on the surface and be hard on the surface, and if it is soft on the inside, continue to hang it up and dry it。