Pork Liver with Double Pepper Salad
1.
Rinse the liver repeatedly with running water, add some white vinegar to clean water, and soak for 1 hour to remove blood. Pour an appropriate amount of water into the pot, add the liver and boil it, remove the liver immediately after the water boils, and wash off the surface foam with warm water.
2.
Boil a pot of water again, add red pepper, ginger slices, pepper, star anise, a little salt, cooking wine and soy sauce. When the water boils, turn to medium-low heat and continue to cook for about 4 minutes.
3.
Then add the liver and cook for another 8 minutes, turn off the heat. Continue to cover the pot and simmer for about 3 hours until the liver cools naturally.
4.
Chop garlic into minced garlic, cut green chili into small sections for later use; pour soy sauce, vinegar and sugar into a small bowl, stir well, add minced garlic, chili section, and pepper powder, and mix well.
5.
After the pig liver is braised, cut it into thin slices, and cut the red pepper in the brine into small pieces. The liver is placed on the plate, and the red pepper is garnished on the liver.
6.
Pour the well-mixed cold sauce on it. Eat!
Tips:
1. After the liver is repeatedly rinsed with running water, soak in clean water and white vinegar for one hour, which will help to remove the peculiar smell in the liver, and the taste will be delicious when cooked.
2. After the cold sauce is adjusted, it is best to let it stand for half an hour to an hour before the taste will come out.
3. Cook the liver until 9 is mature, turn off the heat immediately without opening the lid, and continue to simmer until the liver cools naturally.
