Brine Pork Liver
by Zerry's mother
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. The raw material, pig liver is soaked in clean water for three hours, changing the water several times in between.
2. Soak the liver from the blood and pour dry water, add cooking wine and three tablespoons of salt.
3. Add diced peppercorns and pickle for 2 hours.
4. Rinse the liver that has been marinated for 2 hours.
5. Put clean water in a pot on the fire, pour in all the seasonings, and add the pickled liver.
6. Pour in the cooking wine, bring to a boil on high heat, turn to medium and low heat and cook until the liver is cooked through, then turn off the heat.
7. Take out the marinated pork liver and let it cool (if you don’t eat it right away, you can apply a layer of sesame oil to prevent the epidermis from drying out)
8. Just slice it when you eat. You can also use sesame oil, garlic paste, balsamic vinegar, and make a dip to eat.
