Salted pork liver

By JanisDurgan

Salted pork liver
I think this pig liver is very successful. I used to eat it outside, but I don't know how cold-cut pig liver can still be so delicious. I think this dish must have a high difficulty factor. I tried it myself, but it was easy to succeed.
In order to taste better, the pork liver is usually processed one day in advance, marinated overnight, and boiled the next day.

Recipe Recommendations

  • pig liver appropriate amount
  • pepper appropriate amount
  • pepper noodles appropriate amount
  • chili noodles appropriate amount
  • octagonal appropriate amount
  • liquor appropriate amount
  • geranyl appropriate amount
  • cinnamon appropriate amount
  • salt appropriate amount

Steps for Salted pork liver

  • Make step 0
    1
    Soak the liver in water for two hours, changing the water twice in between. Purpose: Soak out blood and remove the fishy smell.
  • Make step 1
    2
    Zanthoxylum bungeanum noodles, chili noodles, and salt are stir-fried to change color and give off a fragrance.
  • Make step 2
    3
    Apply it to the liver while it is hot.
  • Make step 3
    4
    Put the pork liver and stir-fried ingredients into a fresh-keeping bag, and then add a little white wine. White wine can remove the fishy smell and more easily stimulate the aroma of seasonings.
  • Make step 4
    5
    Rustle the liver in the bag to make it more delicious. Put in the refrigerator and marinate overnight.
  • Make step 5
    6
    Add water to the pan, add star anise, cinnamon, fragrant leaves, and pepper to boil.
  • Make step 6
    7
    Put the pork liver into the pan, and pour the juice from the fresh-keeping bag into the pan. Cook over medium to medium heat for 15 to 20 minutes.
  • Make step 7
    8
    Let cool and slice. If you are not in a hurry to eat cooked pork liver, you can cool it in the pan before taking it out. The soaked pork liver will be more delicious.

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