Plain boiled pork liver, or *Bai Qie Zhu Gan*, is a simple yet nutritious dish celebrated for its tender texture and delicate flavor. Mastering this dish requires attention to detail to ensure the liver remains juicy without a metallic taste. Here’s a step-by-step guide.
First, select fresh, high-quality pork liver with a smooth surface and uniform color. Rinse it under cold water and pat dry. Soak the liver in cold water or milk for 30 minutes to remove any impurities and reduce bitterness. Drain thoroughly before cooking.
Next, place the liver in a pot and cover with cold water. Add aromatics like a few slices of ginger, one smashed garlic clove, and a splash of rice wine or vinegar to neutralize odors. Bring the water to a gentle boil over medium heat, then immediately reduce to low heat. Simmer for 15–20 minutes, depending on the thickness—overcooking will make it tough.
To test for doneness, insert a toothpick into the thickest part; it should slide out easily with a slight resistance. Remove the liver and immediately submerge it in an ice bath to stop the cooking process, ensuring a firm yet tender texture.
Once cooled, slice the liver thinly against the grain. Serve with a dipping sauce of soy sauce, sesame oil, minced garlic, and chili, or pair it with a light ginger scallion sauce. For extra flavor, you can also pan-sear the slices briefly or add them to hot pot dishes.
This versatile dish is best enjoyed fresh, highlighting the liver’s natural sweetness while maintaining its nutritional value. With these steps, you’ll achieve a restaurant-quality plain boiled pork liver every time.
Piggy liver"
Piggy liver"
Piggy liver"
Sesame pretzels"
Quicksweet vinegar ribs"
Wireless beef"
Toast bread"