Stewed pig liver(xiang 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 rich in vitamin A; it can protect eyes, maintain normal vision, prevent eyes from dryness and fatigue; pig liver is rich in vitamin A; 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 that are not contained in general meat products, which can enhance the body's immune response, anti-oxidation and anti-aging. "

Production steps:

Step 1: wash the pig liver, soak it for about 30 minutes, and wash it for standby.

Step 2: Zanthoxylum bungeanum. Large ingredients. Soy sauce... Reserve.

Step 3: put water in the pan.

Step 4: add pig liver, green onion, ginger, Chinese prickly ash, soy sauce, salt, bring to a boil over high heat, reduce the heat and cook slowly for about 20 minutes.

Step 5: insert a small hole with chopsticks, and the bubbles will be cooked without blood color.

Step 6: slicing, dipping, or putting green onion and coriander are good.

Materials required:

Pig liver: 1 page

Scallion: 1 piece

Ginger: 1 yuan

Old style: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Big stuff: half of it

Note: do not cook pig liver fire, will cook pig liver fly, there will be many holes, it failed.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spiced

Chinese PinYin : Xiang Lu Zhu Gan