Stewed pig liver(lu zhu zhu gan )

Stewed pig liver

Introduction:

"Do it yourself, do not add any additives and pigments, eat safe, eat healthy"

Production steps:

Step 1: cut the liver into strips

Step 2: rinse with water

Step 3: soak in cold water

Step 4: bring the water to a boil, put the pig liver into the pot and boil the soup

Step 5: remove the discolored pig liver immediately

Step 6: rinse with water

Step 7: put big grain salt, pepper, monosodium glutamate, scallion and ginger into the pot

Step 8: use salt instead

Step 9: add Huadiao wine, which can be replaced by cooking wine

Step 10: boil over low heat for 30 minutes

Step 11: out of the pot, do not cut with a knife, directly tear by hand

Step 12: wait for the soup to cool through, filter the impurities, put it into a large bottle and put it in the refrigerator for a week

Materials required:

Pig liver: 100g

Large grain salt: 300g

MSG: 50g

Zanthoxylum bungeanum: right amount

Ginger: 30g

Onion: 1 Section

Huadiao wine: 50ml

Note: the best time to soak pig liver is a little longer, change the water midway. Blanch and scald the pig liver. When the water boils, remove the discolored pig liver. Cooking pig liver depends on the size of the liver cut, set your own time. It's better to soak the pork liver for several hours before it tastes good

Production difficulty: simple

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Zhu Zhu Gan