Learn how to cook pork liver! 'Iced bittern and cold salad' soft and tender

ingredients

Powdered Liver Half Leaf

appropriate amount of ginger slices

Appropriate amount of onion

brine

Shaoxing wine 1 tbsp

Goji berry 1 tsp

6 red dates

Appropriate amount of salt

Ginger slices 20g

a little five spice powder

pinch of pepper

sugar 1 tsp

2 tbsp soy sauce

The amount of pork liver that can be soaked in water

salad dressing

Shredded ginger 15g

chopped green onion 10g

1 tsp sesame oil

Appropriate amount of chili oil

Oyster sauce 15g

Every time I cook pork liver, I don’t know how to control the degree of doneness and heat. If I accidentally cook it, it will be dry, sticky and hard to bite? Just let the master teach you the basic steps of cleaning and cooking, and cook restaurant-level soft and tender pork liver at home, it will no longer be a dream!

Pre-processing

The tissue of pork liver contains a lot of blood, which is easy to coagulate after being matured, resulting in a hardened taste and fishy smell. Therefore, when buying pork liver home, it should be washed with water before cooking. There are two ways to clean pork liver:

flushing

Method: pour water into the arterial hole, squeeze while pouring, press out the internal dirt, and wash until the blood color of the pig liver fades.

soak scrub

Method: Take a basin of clean water, put the pig liver into the basin and scrub, if the water becomes dirty during the process, you need to change the water, and continue to scrub until the blood color of the pig liver fades.

Production steps:

1 Take a pot of water, boil the water, add salt, sugar, pepper, five-spice powder, wolfberry, red dates, ginger slices, soy sauce, after the sauce is boiled, pour in Shaoxing wine and boil, then turn off the heat, let cool and refrigerate spare.

Reminder: The amount of water in the pot should be able to cover the pork liver.

If there is no Shaoxing wine, rice wine or rice wine can be used instead.

2 Take a pot, pour boiling water at room temperature, first put a plate or grid rack in the pot, then put pork liver, ginger slices, scallions, and a little salt into the pot and cook slowly over low heat to keep the water temperature at About 60-70 degrees C, do not let the water boil, soak for about 30 minutes.

Reminder: Put a plate or a wire rack on the bottom of the pot to prevent the pork liver from becoming dry and hard when it comes into direct contact with the bottom of the pot.

3 (soaked marinade version) When the time is up, pick up the pork liver, soak it in the marinade in step 1 for about 20 minutes, and then take out the sliced ​​plate.

Reminder: Put the pork liver into the cold marinade while it is hot, so that the pork liver can absorb the marinade more easily due to the effect of heat expansion and contraction, and the taste will be more elastic.

4 (Cold version) Slice the cooked pork liver, add oyster sauce, sesame oil, chili oil to taste and mix well, then add shredded ginger and chopped green onion and mix well.