Stewed pig liver(lu shui zhu gan )

Stewed pig liver

Introduction:

"The north wind is blowing, and the heavy snow is flying. Does the blizzard in Weihai for a few days herald a good year in the coming year? Only in the cold winter, will feel the warmth of home. As a foodstuff, it seems very good to make some delicious food and drink, chat by the window, and occasionally look at the snowflakes flying outside. It reminds people of Bai Juyi's poem, "green ant new fermented grains wine, red mud small stove, late days to snow, can drink a cup of Wu?" As an internal organ controller, pig liver is very popular. The nutrition of pig liver is very high, and the rich heme iron, vitamin A and vitamin D are just the nutrients that people are easy to lack. However, some people are afraid to eat it because of the "toxin" of pig liver, while others are reluctant to eat it because of the heavy fishy smell of pig liver. How to make pig liver healthy and delicious? First of all, when buying pig liver, be sure to buy fresh one. Press it gently with your fingers. If the indentation recovers quickly, it's fresh. Secondly, the pig liver should be washed clean after being bought, then cut into large pieces and soaked in light salt water for 4-5 hours. Dilute saline can effectively absorb the toxic substances in the liver tissue, and remove the dirty blood and toxins in the pig liver as much as possible. When soaking, you can add appropriate amount of white vinegar, which can not only enhance the detoxification effect, but also remove the fishy smell of pig liver. The stewed pork liver has no peculiar smell, and the taste is very fragrant. Don't cut the stewed pork liver with a knife. It's better to break it into non-uniform polygonal pieces by hand, and then add a bowl of mashed garlic sauce to make it taste soft, waxy, tough and aftertaste! "

Production steps:

Step 1: main ingredients: 1000g raw pig liver ingredients: appropriate amount of garlic seasoning: 5 pieces of rock sugar, 3 tablespoons of fish sauce, 5 tablespoons of soy sauce, 3 tablespoons of salt, 3 tablespoons of cooking wine, 1 package of stew (tangerine peel, dried ginger, cinnamon, star anise, pepper, Angelica dahurica, galangal, fragrant leaves, fennel, sand kernel), chili oil, sesame oil

Step 2: after buying the raw pig liver, cut it into large pieces and soak it in water, salt and white vinegar for 4-5 hours (change the water for 2-3 times in the middle)

Step 3: boil water in the pot, add 5 pieces of rock sugar, 3 tbsp of fish sauce, 5 tbsp of soy sauce, 3 tbsp of salt, 3 tbsp of cooking wine, 1 packet of stew material (tangerine peel, dried ginger, cinnamon, star anise, pepper, Angelica dahurica, galangal ginger, fragrant leaves, fennel, Amomum villosum) to make brine

Step 4: stew the pig liver in a pot

Step 5: turn the water to medium heat and simmer for 20 minutes, then turn off the heat. Don't open the lid of the pot. Keep the pig liver in the pot and simmer with the waste heat until it is cool

Step 6: mash garlic into minced garlic, mix it with fish sauce, sesame oil and chili oil to form a sauce. Cut the stewed pig liver into slices and put it on a plate. Then pour in the sauce

Materials required:

Raw pig liver: 1000g

Garlic: right amount

Rock sugar: 5 yuan

Fish sauce: 3 tbsp

Old style: 5 tablespoons

Salt: 3 tablespoons

Cooking wine: 3 tablespoons

Stew package: 1 package

Sesame oil: appropriate amount

Chili oil: right amount

Note: 1. When buying pig liver, be sure to buy fresh one. Press it gently with your fingers. If the indentation recovers quickly, it will be fresh. 2. After buying pig liver, wash it clean, cut it into large pieces, and soak it in light salt water for 4-5 hours (change the water for 2-3 times in the middle). Dilute saline can effectively absorb the toxic substances in the liver tissue, and remove the dirty blood and toxins in the pig liver as much as possible. When soaking, you can add an appropriate amount of white vinegar, which can not only enhance the detoxification effect, but also remove the fishy smell of pig liver; 3. Don't marinate the pig liver too long. If the time is too long, the pig liver will become very hard. After marinating for 20 minutes, turn off the fire and let the remaining temperature slowly soak the pig liver. After the pork liver is cut, the meat will be a little pink, which makes the pig liver taste very tender It's juicy.

Production difficulty: Advanced

Process: brine

Production time: one hour

Taste: other

Chinese PinYin : Lu Shui Zhu Gan