Beer Braised Chicken Liver
by Winter loach
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Large pieces of green onion, sliced ginger, sliced onion, coriander, knotted whole to get out of the pot
2. Put oil in the pot, stir the chives, ginger, coriander, and onion on a low heat to fully release the aroma
3. Pour in beer, add salt, sugar, cooking wine, chicken essence and boil on high heat
4. Put in the cleaned chicken liver (to remove the fascial impurities on the chicken liver, it is best to blanch it first), turn to a low heat, immerse at low temperature for 30 minutes, always keep it on a low heat, and remove any scum. If you have enough time, you can turn off the turkey liver and marinate in the soup for 1 hour
5. Pick out the chicken liver and put it on the plate. The chicken liver is very tender at this time. Pass the juice through a dense strainer to remove miscellaneous materials. The broth is returned to the pot again, and the sauce is collected over high heat until thick
6. Just pour the soup on the chicken liver
