Braised pork liver
1. First, we prepare half a pig liver, remove the residual trachea and fascia, wash the blood on it with clear water, then put the pig liver in a pot and blanch it with cold water, add a proper amount of high-alcohol liquor and cook it for 5 minutes to remove the toxins and blood stains inside. After 5 minutes, take out the pig liver and wash it with clear water several times until there is no blood, otherwise it will taste fishy.
2. Then we prepare seasoning, prepare an onion knot and put it in a bowl, then cut a few slices of ginger, add a few millet peppers, grab a handful of peppers, a few fragrant leaves, a handful of fennel, two star anises, two angelica dahurica, a few cloves and a cinnamon for later use.
After all the ingredients are ready, we start pickling and burning oil in the pot. When the oil temperature is 50% hot, add some small ingredients such as pepper, fragrant leaves and fennel, stir-fry for a few times with low fire, then add ginger slices, onion knots and millet peppers, stir-fry the aroma of the material head, and be careful not to stir-fry the spices too high.
4. Then pour a little cooking wine along the edge of the pot to remove the smell of spices, pour a proper amount of water, add 3 grams of soy sauce to adjust the background color, 5 grams of soy sauce and 4 grams of salt. The texture of pork liver is relatively tight, and the soup should be slightly salty and more tasty. Add pork liver with water control, and simmer for 15 minutes after the fire is boiled. When pickling, the heat should not be too strong, and the marinated soup can be kept slightly open.
5. 15 minutes later, we inserted the pork liver with chopsticks, indicating that it was cooked. At this time, turn off the torch and soak the pork liver in the marinade for 2 hours, so that the pork liver can fully absorb the soup and taste it. Finally, cut the pork liver into even thin slices and put it on a plate. Add millet pepper and coriander to eat delicious.
Technical points:
1. Adding liquor during blanching can better remove the fishy smell and toxin of pig liver.
2. The bittern soup should be slightly salty, and the pork liver is more tasty.
3. When marinating, the fire should not be too big, just keep the marinated soup slightly open. If the fire is too big, the cooked pork liver tastes old and there will be big bubbles in it.