Hand Break Liver

Name: Hand Break Liver
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork liver; A small amount salt; 100g Flour; A pack Halogen material; A small amount Sugar; A small amount Soy sauce

by Jiangcheng Chao Dad

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Although many people reject eating pig liver, they worry that excessive cholesterol intake is bad for their health. But you should know that eating some pig liver occasionally and in moderation is very obvious for iron supplementation, blood nourishment, liver benefit, and eyesight improvement.
Or some people will say that the taint of pig liver is relatively strong and difficult to remove, so it is usually discolored by the smell and stay away from it. So Chao Dad has something to say again. In fact, there are many ways to remove the fishy smell of pig liver. If you need it, you can ask me in the comments!

By the way, there are many ways to make pork liver. The most common and homely method is that Chao Dad has made it before. Today, I made "Pork Liver", a home-cooked dish that seems simple but that many chefs can't handle elegantly!
Today this [hand-breaking liver] is an authentic Northeast classic dish. It is said that in the hearts of Northeast people, it is always delicious!
Let's take a look! Learn to do it.

Ingredients

250g Pork Liver
A small amount Salt
100g Flour
A pack Halogen Material
A small amount Sugar
A small amount Soy Sauce

Hand Break Liver

1. About half a catty of fresh pork liver is cut into several large pieces. After washing off the oil on the surface in cold water, soak in cold water for 2 hours to soak out the blood as much as possible.

2. Soak the blood in water for 2 hours before processing the smell, first grab the salt, rub it, and then wash it off with cold water

3. After rubbing the salt, rub the flour again and then wash it in cold water. This way the liver will hardly have a fishy smell. If it still has a fishy smell, Chao Dad has the ultimate secret. Soak it in pepper water for 20 minutes to ensure it is safe. Proper

4. Next, we need to braise pork liver. Just boil a small pot of boiling water to make sure that the liver is completely submerged.

5. Put the liver in immediately after the water is boiled

6. Add marinated ingredients, dark soy sauce, and white sugar to a boil over high heat. Turn to low heat and continue to marinate for 20 minutes. After turning off the heat, soak for another 20 minutes to ensure the taste

7. It is important to pay attention to the important part, do not salt during the braising of the liver, otherwise the taste of the liver will become old! The soy sauce itself has a salty taste