Home Edition Boiled Pork Liver

Name: Home Edition Boiled Pork Liver
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork liver; 20g shallot; 20 capsules Fennel; 3 pcs Angelica dahurica; 2 pcs Long Pao; 12g salt; 20ml Cooking Wine; 3 cloves garlic; 5 slices ginger; 2 pcs Dried red chili; 3 slices Bay leaf; 2 pieces (1×3 cm) Cinnamon; 0.5 nutmeg; 2 pcs clove; 1 (smaller) star anise

by Akai╮(╯▽╰)╭ing (from WeChat.)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

You can cook more at a time to soak and taste delicious. The pork liver is boiled with bottom salt, so don't adjust the sauce to be too salty. Adjust the dipping sauce according to how much you eat (garlic, oyster sauce, Megumi, light soy sauce, a little vinegar, and chili can all be added). Do it yourself, don't worry, it's delicious and save money.

Home Edition Boiled Pork Liver

1. Prepare the seasoning.

2. Fresh pork liver just bought home.

3. Remove the white fascia and cut each piece into two pieces. Soak for 10 minutes to remove blood.

4. Pour out the soaking water and wash twice.

5. Add cold water to the pot, put the washed pork liver in the pot, bring to a boil over medium heat, skim off the foam and turn off the heat.

6. Remove the bowl and wash the liver with warm water.

7. Raise the pot, re-add water and heat to 40 degrees, add pork liver. (The water must be under the liver)

8. Add all the seasonings and cook for 15 minutes after boiling.

9. Remove the cooked pork liver and seasonings to a pot.

10. Precipitate the soup, pour the clear soup into a basin, soak the pork liver, and marinate it for flavor.

11. Slice into pots, and the dipping sauce can be adjusted according to your own taste.

Tips:
We like the natural color, so we don't add soy sauce. Store in the refrigerator after cooling. If there are a lot of people with a large pot, don't cut into small pieces when cooking, it will look good when boiled in large pieces.