Food Material List
- 1 Pork liver 1 pieces
- 2 ginger Appropriate amount
- 3 Bittern Appropriate amount
- 4 Ginger powder Appropriate amount
- 1 Rinse the porcine liver in flowing water and soak it in clear water. Drop lemon juice or salt into the water. Soak the porcine liver until the surface is white and bleeding water seeps out (about 1 minute). Rinse it again with flowing water and drain it for later use;
- 2 Boil the pig liver in the pot with water. Cook quickly until the bloody foam spills out, and control the water for reserve.
- 3 Put the spices (star anise, cinnamon, licorice, vanilla, tangerine peel, pepper seeds, etc.) and ginger into the pot. Boil over high heat and turn to medium-low heat for about 10 minutes until the fragrance overflows. Put the pork liver into the brine pot, add soy sauce, ice sugar, turn to low heat after boiling over high heat and boil until chopsticks are inserted. Turn off the fire (about 15 minutes) < br /> without exudation of blood and water
- 4 When the pot is cooled naturally, pour the pork liver and brine into the sealed fresh-keeping box, soak it in the refrigerator freezer for one night, take it out and slice it, mix it with cold sauce, chili oil, soybean oil and sesame oil, sprinkle with onion powder and serve on the table.
But all the ingredients have their advantages and disadvantages. Although the sewage is mixed and fragmented, it has a special “fishy smell”, but if it is properly cleaned and handled, more careful cooking can maximize the correction of its odor, which is a delicious delicacy. In addition, although most of the sewage fragments have high cholesterol content and fat thickness, they also have special nutritional value that other food materials can not match, and can be safely eaten with good intake control.