Spiced Braised Pork Liver
1.
The whole page of pork liver is divided into pieces.
2.
Wash it several times with clean water to wash away the blood.
3.
Put it in a basin and soak in clean water for two hours to more effectively remove the remaining blood.
4.
Cut the blanched green onions into sections and slice the ginger.
5.
Cut the scallion into sections and slice the ginger. Prepare the pepper, star anise, cinnamon, bay leaf, cumin.
6.
This is a pig liver that has been soaked for two hours, and a lot of blood has been soaked. Continue to rinse with water several times.
7.
Put the cleaned liver into the pot, add cold water, green onion, ginger slices and cooking wine.
8.
Bring to a boil on high heat and cook for another two minutes. Turn off the heat.
9.
After removing it, rinse off the blood foam on the liver.
10.
Put it in the pot again, add cold water, and all the stewed liver ingredients except salt.
11.
After the high heat is boiled, turn to the lowest heat and continue to cook for 20 minutes.
12.
Twenty minutes later, add salt, close the lid, and continue to cook on low heat for about 15 minutes.
13.
When the time is up, turn off the heat, close the lid and let the liver soak in the soup for an hour, it will be more delicious!
14.
Take it out and let it cool after an hour. The stewed liver can be directly dipped in garlic or used for stir-frying. Of course, the cold dressing is also quite good 😍😍😍
15.
Not fishy or firewood╰😎╮
Tips:
1. The liver must be cleaned of blood as much as possible, so this step of soaking is necessary.
2. Regardless of blanching or marinating, be sure to cook under cold water.
3. During the marinating process, after the high fire is boiled, it must be turned to the minimum fire!
