Cold Braised Pork Liver

Name: Cold Braised Pork Liver
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork liver; 3 segments Scallions; 2 cloves garlic; About 20 capsules pepper; 2 pcs Aniseed; 2 tablets Bay leaf; 1 hand chopped green onion; 2 pieces parsley; Some sesame; 2 spoons Donggu Soy Sauce Soy Sauce; 3 spoons Haitian Fresh Light Soy Sauce; a little Refined salt

by Green olives

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I remember that 30 years ago, my unit sent a university in Shenyang to study. In the school cafeteria, I served a slice of pork liver mixed with soy sauce and chopped green onion, which was extremely delicious. I remembered this experience when I thought of pork liver. You know, many people may not care about the taste of pork liver for the first time, but after I ate this kind of pork liver, I think it is delicious, and now I will make it myself. I add small improvements to my favorite ones based on my memory. My friend presented this mixed pork liver. People who don’t like it may love it! The key is pig liver is eye-catching and iron supplementation. "

Cold Braised Pork Liver

1. Before cooking the liver, soak in clean water for two hours to remove toxins.

2. First blanch the water, clean the blood foam, remove it, refill the pot with water, and then put the liver in the pot, the water has submerged the liver.

3. Required seasoning

4. Put the required seasonings into the pot, add a little salt and Donggu soy sauce

5. Cover the pot and boil over high heat, then turn off the medium heat to make it easier to taste, so as to prevent the high fire from being unripe and not delicious.

6. Cook for about 20 minutes, and it will be cooked when the bloodless water can be penetrated with chopsticks. Turn off the heat. Pour the soup into a porcelain bowl and soak to cool.

7. The stewed pork liver is sliced along the triangular leaves and placed in a shallow dish. Sprinkle with chopped green onion, chopped coriander, cooked white sesame seeds, topped with Shanghai Tianxian soy sauce, and garnish with a few sections of red dried peppers. It looks good and delicious.

Tips:
1. Steps 1 and 2 are very important to remove the fishy smell.
2. A little salt when cooking is because the fresh soy sauce is added when mixing, so don't salt it. Haitian fresh soy sauce I think it tastes better and doesn't need MSG.
3. After the high fire is turned on, be sure to medium heat to prevent water loss, and flip up and down once during the cooking process.