Pork liver cooked in crude salt, with salty fragrance, tastes lighter like me, it is directly sliced and eaten without any seasoning. Salt-baked pork liver without water or cooking wine, salty and not fishy, delicious!
- 1 The pig liver is washed with flowing water. Place clear water in the basin. Pour some white vinegar into it. After soaking for half an hour, wash and drain the water.
- 2 Spread a layer of coarse salt on the bottom of the pot and cover the bottom of the pot. Its about 1 cm thick. Heat on medium heat for 6 or 7 minutes.
- 3 Hearing the sound of salt in the pot, open the lid and spread the cleaned pig liver on the rough salt.
- 4 Cover and continue to bake for 10 minutes. Open the lid and turn the liver over. Cover and bake for about 10 minutes. Point the thick part of the pig liver with chopsticks, turn off the fire without blood and water gushing out, and cook for about 5 minutes. Open the lid, take out the pig liver, shake off the crude salt on the surface, slice and plate after cooling.
1. When making salt baked vegetables, we should not use fine salt. Fine salt will stick to the surface of food or even melt in the baking process, so that food absorbs too much salt, and it is difficult to eat. I use relatively large granules of powdered sea salt, which is sold in Huarun Supermarket.
2. Salt baking time should be adjusted according to the size of the pig liver. Bake the thicker part of the pig liver with chopsticks. If there is no blood gushing out, it is OK.
3. To make this dish, the pot should be well sealed so that the heat absorbed by salt can be circulated in the pot and the pig liver can be cooked. The casserole can also be made. If it is made in a frying pan, the salt should be spread thicker to ensure that there is enough heat in the pot.
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