Sauce Pork Liver---multi-dimensional Food
1.
Prepare ingredients.
2.
Prepare 700 grams of pork liver and remove the white tendons.
3.
Pour 1/2 cooking wine, seafood soy sauce, and red spicy fermented bean curd juice into the dry yellow sauce, and slowly untie the dry yellow sauce. There are some soybeans in the dry yellow sauce, don't need to remove it, set aside.
4.
The liver is soaked for 4-5 hours, and the water is changed many times during the period to remove bloody water and fishy smell.
5.
Put clean water and pork liver in the pot so that the water has submerged the liver, and pour the remaining 1/2 cooking wine together. Fire.
6.
After the pot is boiled.
7.
Remove the liver.
8.
In a separate pot, add all the seasonings and the prepared yellow sauce.
9.
After the pot is boiled, add the removed pork liver and cook on low heat for 30-40 minutes.
10.
Finally, prick it with chopsticks, it will not bleed, and it will be hard, and the liver will be cooked.
11.
Finished picture.
Tips:
Warm reminder for silk scarf: You can also eat it without salt. You can eat it with juice if it is not salty.