Braised Pork Liver

Name: Braised Pork Liver
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 taels Pork liver; Some Chives; 1 piece onion; 1 tbsp White vinegar (15ml); 1 tbsp Rice wine (15ml); 2 teaspoons Ground ginger (10g); 1 capsule Knorr Pork Bone Soup; 2 teaspoons Soy sauce (10ml); 2 tbsp Water (30ml); 8g White sugar

by Knorr

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

On the dining table at home, my mother will always devote herself to making some delicious and nutritious dishes for us. This home-style braised pork liver often appears on my table. It is simple and delicious. I can't help but eat an extra bowl of rice. It seems ordinary and homely, but in fact it touches people's hearts the most. Now I can also follow the recipe, and I do it better every time.

Braised Pork Liver

1. All ingredients

2. Wash the leek and cut into small sections, slice the onion, and slice the pork liver, soak it in water with white vinegar for about 1 hour to remove the fishy, then marinate it with rice wine for 15 minutes

3. Mix the Knorr Tonkotsu Pork Bone Soup with soy sauce, white sugar and about 20ml of water until there are no large agglomerates, and make a sauce

4. Heat oil in a pan, sauté the minced ginger, stir-fry the pork liver until it changes color, set aside

5. Put oil in the pan and heat again, fry the onion fragrant, add pork liver

6. Pour in the sauce, because the thick soup treasure is added, the soup will become mellow and rich after firing

7. Finally, add the leeks and stir fry evenly

Tips:
1. In order not to affect the taste and texture of the liver, it should be fully soaked in advance to remove the blood in the liver.
2. When making braised pork liver, Knorr Soup Bao should be added when cooking the soup. After heating, it will fully melt in the soup, making the sauce smooth and thick, making the liver look more attractive.