Pork liver mixed with chrysanthemum(ku ju ban zhu gan )

Pork liver mixed with chrysanthemum

Introduction:

"Pig liver is rich in iron, which is the most commonly used food in blood enriching food. Eating pig liver can regulate and improve the physiological function of hemopoietic system of anemia patients; pig liver is rich in vitamin A, which can maintain normal growth and reproductive function; it can protect eyes, maintain normal vision, prevent dry and tired eyes, maintain healthy skin color, and has important significance for skin fitness Significance: regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing the body's important coenzyme and completing the detoxification of some toxic ingredients; pig liver also contains vitamin C and trace element selenium, which are not contained in general meat products, and can enhance the body's immune response, anti-oxidation, anti-aging, and inhibit tumor cells. Kuju, also known as Kucai, has antibacterial, antipyretic, anti-inflammatory, eyesight and other functions. Chrysanthemum has a slightly bitter taste and green color. It can be fried or cold mixed. It is a good food for clearing heat and removing fire. "

Production steps:

Step 1: the liver is detoxified, so it's best to let the blood out before eating. Wash the pig liver, put it into the pot and soak it in water for 30 minutes to remove the blood.

Step 2: wash the chrysanthemum and set aside.

Step 3: put the soaked pig liver into the pot and add water. If the pig liver is not soaked, add seasoning 1 and bring to a boil.

Step 4: skim the foam.

Step 5: cover and turn to low heat to cook for 15 minutes. Turn off the heat and take out the liver to cool.

Step 6: Smash garlic into mashed garlic, add vinegar, weidamei and oyster sauce, mix well to make mashed garlic juice.

Step 7: slice the stewed pig liver.

Step 8: put it with the chrysanthemum.

Step 9: pour in the garlic sauce.

Step 10: mix well.

Step 11: add sesame oil to the plate.

Materials required:

Pig liver: 150g

Chrysanthemum: 100g

Star anise: two

Scallion: 10g

Ginger: 5g

Salt: 8g

Tangerine peel: 5g

Garlic: 10g

Vinegar: 30ml

Vedami: 5ml

Oyster sauce: 3ml

Note: the cholesterol content of pig liver is very high, hypertension, hyperlipidemia is best not to eat. If you are really greedy, you can eat less than two pieces every once in a while, but you can't eat more than two Liang a day.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: light

Chinese PinYin : Ku Ju Ban Zhu Gan