Sauced pork liver(jiang xiang zhu gan )

Sauced pork 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, which can maintain normal growth and reproductive function, protect eyes, maintain normal vision, prevent dry and tired eyes, and maintain healthy skin color. "

Production steps:

Step 1: buy the liver and wash it. Soak it in cold water for 2 hours

Step 2: take it out, rinse it with water and put it into a casserole

Step 3: buy that kind of small bottle of soy sauce (225 ml), pour on half, and then add some water, just better than pig liver

Step 4: bring to a boil over a high fire, then boil over a low fire until the juice is done

Step 5: remove the sauce that rinses the surface of pig liver with hot water

Step 6: cut it into a plate and serve it. The sauce is full-bodied. The more you chew, the more fragrant it is.

Materials required:

Pig liver: 300g

Pepper: 3

Star anise: 2

Soy sauce: 100ml

Note: pig liver contains a variety of nutrients, it is rich in vitamin A and trace elements iron, zinc, copper, and fresh and delicious, but pig liver before eating to detoxify. So don't rush to cook the bought fresh liver. Wash the liver under the tap water for 10 minutes or soak it in the basin for 2 hours as I do. Soak the toxin out and eat it again. (because of the salt in the soy sauce of this dish, there is no need to put any more salt. The taste is also very strong.)

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang Zhu Gan