Name: Sauce Pork Liver
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork liver; 15ml Erguotou; 20g Green onion ginger; 2g Pepper aniseed; 30g Diced pepper; 20ml Soy sauce; 15ml Vinegar; 2g Bay cumin; 5g Sugar; 4g salt; 15g Minced garlic

Sauce Pork Liver

by Love braised pork

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I went to the supermarket today to buy a piece of pork liver, because I always see other people's braised pork liver, I am also greedy, to be honest, I have never stewed pork liver myself, at most it is fried to eat, today decided to try . I used the method of sauced beef to make pork liver. The taste is very good, but the liver always tastes like organs, so it’s better to add the seasoning sauce when you eat it, and it doesn’t. It feels too dry

Sauce Pork Liver

1. Soak the liver in clean water for 2 hours, change the water several times during the period

2. The pig liver is blanched with white wine to remove the blood foam, and take it out for use

3. Prepare sliced green onion, ginger, pepper aniseed, fennel

4. Boil a pot of boiling water in a small pot, put all the condiments in

5. Add the right amount of Erguotou

6. Add dark soy sauce

7. Add a spoonful of sugar

8. Add three spoons of soybean paste and two spoons of salt.

9. Then put the blanched pork liver in it. After boiling, leave a small gap in the lid and simmer for 45 minutes. After it is cooked, it is best to soak in the soup for a few hours to add more flavor.

10. Before eating, prepare some diced peppers and minced garlic, then add some mixture of vinegar and light soy sauce, put the diced peppers and minced garlic in the sauce