Stewed pig liver(lu zhu gan )

Stewed pig liver method:

Raw materials for stewed pig liver

1000 grams of pig liver.

Seasoning for stewed pig liver

Refined salt, soy sauce, garlic, scallion, ginger, pepper, anise, clove, fennel, grass peel, Amomum villosum, cinnamon, bean curd, tangerine peel.

The steps of making stewed pig liver are as follows

(1) Wash the pig liver, put it into boiling water, add garlic and cook it until it is five years old. Remove it and wash it with clean water. Drain off the water and set it aside. Use a piece of clean cloth to wrap the scallion, clove, fennel, cinnamon, etc. into the medicine bag.

(2) Put water into the pot, add refined salt, soy sauce and medicine bag, boil over high heat, skim the foam, and make the marinade. Put it into the pig liver, boil it over low heat, take it out, cool it, slice it and put it in the basin.

Attention should be paid to when making stewed pig liver

When cooking, check the degree of maturity at any time to prevent aging. Check the method is: with chopsticks into the middle of the thick part of the meat, pull out the chopsticks after no blood can come out.

Stewed pig liver

Stewed pig liver is a delicious food, the main ingredient is pig liver, ingredients are pepper, star anise, clove, seasoning for salt, monosodium glutamate, cooking wine, etc. The dish is made by stewing the ingredients.

Introduction to dishes

Stewed pig liver is a home dish made from pig liver. Pig liver is rich in trace elements, especially calcium, iron, phosphorus, zinc, selenium and potassium.

raw material

Ingredient: 2000g pig liver.

Seasoning: 100g refined salt, 20g cooking wine, 15g monosodium glutamate, 20g scallion, 10g ginger slices, 50g soy sauce, 1 spice bag

Fill pepper, star anise, clove, fennel, cinnamon, tangerine peel, tsaokuo each amount).

practice

Practice 1

1. Wash the pot, add water to make the meat and boil it.

2. Pour out the water in the pot and wash the pig liver with cold water. Take it out and put it into the electric rice cooker. Because it's the brine left before, I have enough ingredients. I added 3 spoonfuls of salt, 3 spoonfuls of rock sugar and 2 pieces of fragrant leaves as a supplement.

3. Turn off the heat after stewing for about 40-50 minutes.

3. Take out the pig liver, take out the fragrant leaves, let the chicken pig liver soak in the soup, continue to soak all night, after cooling, seal it well, store it in the refrigerator, and cut it into pieces the next day.

Practice 2

(1) Cut the pig liver according to the leaves and wash it with clean water repeatedly.

(2) Bring water to a boil, add green onion and ginger, add pork liver and cook for about 3 minutes.

(3) Put water into the pot, add refined salt, monosodium glutamate, cooking wine, soy sauce, spice bag, boil for 5 minutes, remove from the fire, put pig liver into the pot until it is completely raw (no blood water is found after cutting), cool, soak, slice and put on a plate when eating.

Practice 3

Materials: a package of Liao spareribs concentrated marinade, pig liver

Method:

1. Wash the pig liver repeatedly and soak it in water for half an hour.

2. Tear open the inner bag of Liao spareribs concentrated marinade and pour it into the pot. Dilute with water.

3. Put in the pig liver, simmer for about 5 minutes on high heat, and cook it on low heat until it is well done.

Standards for finished vegetables

The color is ruddy, the taste is tender and mellow.

The food is mutual restraint

Pig liver: pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; it should not be eaten with bean sprouts, tomatoes, peppers, soybeans, hawthorn and other foods rich in vitamin C; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, youjiangling and phenylethylhydrazine.

antic

Before boiling pig liver in water, the marinade should be prepared and put into the marinade immediately after being fished out from the water pot. The longer the soaking time is, the better the taste is. The time of cooking and warming should not be too long.

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Chinese PinYin : Lu Zhu Gan