Stewed pig liver(lu zhu gan )

Stewed pig liver

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 also rich in vitamin A, which can maintain normal growth and reproductive function; it can also protect eyes, maintain normal vision, prevent dry and tired eyes, maintain healthy skin color, and have great effect on skin fitness It's important. "

Production steps:

Step 1: soak the pig liver in water for several hours, and change the water every other hour

Step 2: prepare scallion and ginger, star anise, Chinese prickly ash and set aside

Step 3: wash the soaked pig liver, if the meat is thick, cut the flower knife, so that the thick part of the meat is easy to be cooked

Step 4: Boil the pig liver in a pot under cold water. After the water boils, pour in some cooking wine and cook for about 10 minutes. This time is flexible. The standard is that most of the blood in the pig liver is boiled

Step 5: there will be a lot of floating foam and blood clots in the soup, which need to be fished out. If too much is fished out, simply change a pot of hot water, put the pig liver into the pot again, and put in the prepared scallion and ginger, star anise and pepper

Step 6: continue to cook over low heat

Step 7: cook to the thickest place with chopsticks. After pulling out the chopsticks, there is no blood coming out from the small hole, which means that the center has been cooked. Pay attention to the observation. If it is too old, the taste will be hard. At this time, turn off the fire, before eating, you still need to soak the pig liver in the soup, slice it, dip it in the sauce mixed with soy sauce, sesame oil and chive, and you can enjoy it. (the formula of sauce can be as you like)

Materials required:

Pig liver: moderate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Chives: right amount

Cooking wine: moderate

Ginger: right amount

Note: pig liver is the largest poison transfer station and detoxification organ in pigs. All kinds of toxic metabolites and some toxic substances mixed in food, such as pesticides, will gather in the liver and be detoxified and excreted by it. In order to avoid the residual toxin in the pig liver being eaten into the body, the bought pig liver must be soaked for a long time. It is also said that adding salt into the soaking water is more conducive to the excretion of the toxin.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Zhu Gan