Liver-nourishing and Eye-raising Vegetable in Spring-Qingshui Pig Liver

Published Jul 2, 2021 at 00:20am ET

Among many kinds of dishes that can nourish the liver, animal liver is the better one. However, the liver of pig, cattle and sheep bought from the delicatessen outside is always full of flavor and the color is always very attractive purple-red. At first glance, it is caused by the addition of some dyes, and there will always be a trace of animal dirt if it is not handled properly. Inside, if you dont have some skills to cook at home, you either dont taste good, or you dont have the motivation to eat when you compare a few pieces of hard food. Just a few days ago, when you were watching a happy life, you learned a few tips from a big brother who is good at cooking. The farm bought a small piece of fresh pigs liver and made it according to the method in TV. The fresh pigs liver has certain spices, soft taste and almost slight taste of animal organs. Even the children who seldom like pigs liver at ordinary times even say that they are delicious. More importantly, the cooked pigs liver shows its light brown. Colour instead of purple sauce with a cup of chrysanthemum wolfberry water, can be said to be spring Qinggan Mingming, strong union coincides with the mother from the field to dig a little local seasonal wild vegetables immediately feel the taste of spring is strong and strong.

Food Material List

1 Fresh pig liver a slice
2 Thirteen fragrances A tablespoon
3 salt Two tablespoons
4 Sichuan Pepper Three tablespoons

Operational steps

1 Soak pig liver in clear water to soak bleeding water, remove organ odor, and change water four times in two hours.
2 In the meantime, bake the fragrance of thirteen incenses, salt and pepper over a small fire.
3 Then take out the pig liver, wipe it evenly with fried spices, put it in a fresh-keeping bag, and refrigerate it for about two hours.
4 Put the delicious pig liver into the pot, pour the fresh water without the pig liver, put the onion and ginger into the pot, boil it in a big fire, simmer it slowly over a small fire for about four or fifty minutes, then take out the dish to cool, slice it, the thinner the better, and serve it on a plate.

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