Sour and Spicy Marinated Pork Liver
1.
Remove the large blood vessels in the middle of the pig liver, divide it in half, and soak in cold water for 15 minutes to remove as much toxins as possible; soak it on the surface and remove it if it is whitish;
2.
Prepare the spices and use whatever you have at home. The flavors of green onion, garlic, star anise, pepper, and scented leaves are essential, and others are optional;
3.
Put the pork liver and spices in a pot of cold water, pour appropriate amount of soy sauce, dark soy sauce, salt, cooking wine, and boil on high heat;
4.
After the soup is boiled, there will be a lot of froth, which should be discarded; turn to medium heat and cook for 20 minutes. You can easily penetrate the thickest part with chopsticks. After you pull out the chopsticks, there will be no blood coming out of the hole; Soak the liver in the soup until it is cold and eaten. This method can be used to taste and remove the fishy; when the room temperature is high, it should be stored in a cool place;
5.
Let's make cold pork liver. Cut off the head and tail of the cucumber used for the garnish, scrape it from the beginning to the end with a skin knife, and grow into strips. After scraping all of them, cut in half in the middle;
6.
Fold the cucumber strips in half and place them on a plate. Cut the cucumber leftovers into small pieces and place them in the middle of the plate for modeling;
7.
Chop the garlic and chop mince, mince the chives; if the millet is spicy, you can cut it a little. The red color is also beautiful when sprinkled on the plate;
8.
Place the sliced liver slices on a plate, with a small hole at the top, sprinkle with chopped green onion and minced garlic to cover it, and then adjust a bowl of sauce according to taste. I use balsamic vinegar, light soy sauce, and chili oil. Just pour it on the plate, and the amount of light soy sauce can be larger so that the ingredients can be immersed in the juice.
Tips:
1. After the pig liver is cooked, soak it in the soup until it is dry. Try not to contact the air to prevent the surface from becoming dry and hard; soaking in the soup can also absorb the taste and saltiness of some spices, effectively removing the fishy;
2. The materials and seasonings of the cold dishes can be adjusted according to the taste, and the taste is very good when eaten right now.
