Spicy Pork Liver

Name: Spicy Pork Liver
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork liver; 30g Ginger garlic; 20g Oil chili; 2g salt; 20g parsley; 20g Chives; 20ml Soy sauce; 1g Cinnamon; 1g Bay leaf; 1g Tsaoko; 20ml Cooking Wine; 1g pepper; 1g Aniseed

by Lin Binger

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Pork liver is considered one of the unsellable foods in my family. When a child was young, I would add some bites to him in order to replenish zinc. But he only gave him noodles the first time he ate it, and then he ate the second meal. I don’t want to eat it anyhow, no matter whether it’s making soup or porridge, he doesn’t like it, and the rest of us are not very cold with this thing. We slowly stop making this, let alone buy it in the market . The pork liver made this time was specially brought by my mother from my hometown. I’m a person, I’m not very concerned about the things I bought outside, and it won’t be a pity if no one eats it and throws it away, but as long as I bring it from my hometown I’m very interested in the ingredients of the food, mainly because these things are relatively green, and it’s not easy to bring them all over the world. Throwing away this piece of painstaking that I feel sorry for the elderly, so I will not waste all of it. Eliminate, this time the pork liver is made into a spicy flavor, so it is more suitable for the heavy taste of our family.

Spicy Pork Liver

1. Put clean water in the pot, add bay leaves, aniseed, cinnamon, pepper, grass fruit and cook together

2. Enter the cleaned pork liver

3. Pour the cooking wine

4. Join soy sauce

5. Cook over high heat until the liver is cooked through

6. Remove and let cool and slice

7. Put in a bowl and add minced ginger and garlic

8. Add salt and oil chili

9. Add chives and coriander

10. Just mix well

Tips:
1. Remove the membrane and white parts of the liver when processing the liver
2. Before boiling the liver, soak the bleeding water in clear water, and change the water several times in order to remove the fishy smell and toxins of the liver.
3. If you can't finish the cooked liver at one time, you can put it in the refrigerator and mix it next time.