Braised Pork Liver

Braised Pork Liver

1. Soak the liver in cold water for 1 hour

2. Boil water in a pot and add the soaked liver to blanch water

3. The purpose of blanching is to remove impurities and blood from the liver

4. Rinse the blanched pork liver with clean water and put it in the pot again, add water, add the seasonings, a taste of fresh soy sauce, oyster sauce, cooking wine, sugar, salt, MSG, ginger, pepper, aniseed

5. Start cooking on high heat for 15 minutes, then cook for 15 minutes on medium heat, insert chopsticks in the non-bleeding water and cook for 5 minutes on low heat

6. Pork liver stew is good to let cool until it’s not hot

7. Cut pork liver into thin slices for later use

8. The sliced pork liver is placed on the plate

9. Peel the garlic, wash and pat into garlic

10. Add garlic, salt, monosodium glutamate, and sesame oil, mix well, put on a plate and garnish with two cherries

11. Homemade braised pork liver tastes superb

12. Dinner for one person is also exquisite

13. The nutritional value of pig liver is very rich. It is economical and affordable to make it by yourself. The most important thing is that it is very clean and safe to eat.

14. It’s so happy to have both good wine and delicious food at the same time.

15. A happy life is to eat every meal happily

Tips:

Pig liver is sweet, bitter, warm in nature, and returns to the liver meridian; it has the effects of invigorating the liver, improving eyesight, and nourishing blood; used for blood deficiency and chlorosis, night blindness, red eyes, edema, athlete's foot and other symptoms.

1. It is suitable for people with weak qi and blood, people with anemia, people who often work in front of computers and drink alcohol;

2. People with high blood pressure, coronary heart disease, obesity and high blood lipids should not eat pig liver because of the high cholesterol content in the liver. Don't eat pig liver that is sick and discolored or has nodules.