Liyang Zhagan
1.
Ingredients: pig small intestine, pork belly, pork liver, oily tofu, dried bamboo shoots
2.
Accessories: cooking wine, light soy sauce, dark soy sauce, star anise, pepper, grass fruit, chili, tangerine peel, rock sugar
3.
Turn the small intestine over to remove the grease on the inner wall, and wash both sides with flour and salt.
4.
Rinse the clean small intestine into a pot of cold water, add ginger slices and pepper to boil, and cook for a few minutes
5.
The blanched small intestine is rinsed with cold water (the surface is not sticky to the touch)
6.
Cut the liver into strips and soak in water repeatedly until no blood leaks out
7.
Pork liver and pork belly are also blanched with pepper and ginger slices. It is easier to cut the pork belly into slices after blanching.
8.
Dried bamboo shoots, blanched for later use
9.
Cut oiled tofu in half
10.
Put pork liver, pork belly, dried bamboo shoots, and tofu on the small intestine.
11.
Tie the small intestine 3 times and tie it tightly
12.
Tuck both ends of the small intestine (so it is more beautiful and not easy to loose)
13.
Put the prepared liver in a casserole, add all the cooking wine, light soy sauce, dark soy sauce, star anise, pepper, grass fruit, chili, tangerine peel, rock sugar and water that has not been used in liver to boil, turn to a low heat and simmer for about 1 hour
14.
The marinated liver can be eaten directly
15.
After thickening the juice, the liver will be more beautiful
