Salted pig liver(yan shui zhu gan )

Salted pig liver

Introduction:

"Pig liver has the effect of improving eyesight and nourishing blood. It's good for the body to eat a proper amount of it. My family has never made pig liver, but I want to have a try this time. I don't pay attention to balanced nutrition. Ha ha, after finishing, I like to dip it. It's very delicious. I'm going to make it next time. It's really delicious."

Production steps:

Step 1: change the water several times in the middle. Wash the liver and soak it in water for two hours,

Step 2: appropriate amount of pepper, salt, thirteen incense, white pepper, stir fry slightly yellow with low heat.

Step 3: stir fry the pork liver with pepper, salt, thirteen spices and white pepper.

Step 4: appropriate amount of pepper, salt, thirteen incense, white pepper, stir fry slightly yellow with low heat.

Step 5: put it into a fresh-keeping bag and marinate it in the refrigerator for three hours.

Step 6: put water in the pot, add three Chinese prickly ash, chives, a piece of ginger and three fragrant leaves, bring to a boil, put in the pig liver and yellow rice wine, and cook it well. It is suggested that the pig liver should be cooked more. I will cover the pot and cook it over low heat for 45 minutes.

Step 7: cook the pig liver, take it out, cool it in the air, slice it and set it on a plate. Pour sesame oil, or chili oil, you can also use sesame oil, mashed garlic, etc. mixed into juice dipped to eat.

Materials required:

Fresh pig liver: 600g

Zanthoxylum bungeanum: right amount

Salt: right amount

Ginger: right amount

Chives: right amount

Fragrant leaves: appropriate amount

White pepper: right amount

Note: 1. Buy back the pig liver, it is recommended to brew with water, can go fishy. 2. The pickled pig liver will taste better.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: spiced

Chinese PinYin : Yan Shui Zhu Gan