To make braised pork liver, remember not to cook it directly in the pot, master a few skills, the pork liver is soft and tender, delicious and has no fishy smell

There are also many ways to make pork liver, but after marinating pork liver, the fishy smell can basically be removed, and it is also very flavorful, as long as you master the heat, the pork liver tastes tender and delicious, especially fragrant.

【Braised pork liver】

Ingredients: 1000g pork liver, shallots, ginger, cumin, peppercorns, bay leaves, angelica, star anise, salt, light soy sauce, dark soy sauce, cooking wine.

Steps:

1. Cut the fresh pork liver bought back into large pieces of about 300g-400g, put it in a basin, add an appropriate amount of salt and rub it for a few minutes, then rinse it several times with water, and then add water to soak it for 2 hours to soak out the excess blood in the pork liver, which can effectively remove the fish.

2. Add water to the pot, soak the pork liver in the bloody water in a cold water pot, after boiling, use a spoon to skim off the foam, add some cooking wine to remove the smell, and cook for another 2 minutes to remove it.

3. After the pork liver is removed, rinse off the foam on the surface with clean water, and control the moisture for later use.

4. Next, prepare the braised soup, add an appropriate amount of water to the pot, add an appropriate amount of salt, light soy sauce and dark soy sauce, tie a handful of shallots, add a piece of ginger slices to the pot, and then add cumin, pepper, bay leaves, angelica, star anise, and the amount of each spice is about 2 grams. If you don't have a good grasp of the ingredients for spices, you can also use ready-made braised meat packets, which are reasonable in ratio and very convenient to use.

5. After boiling, put the pork liver in the pot, boil again and turn to low heat, cover the pot half-covered, and simmer for 15-20 minutes.

6. Simmer the pork liver until it is easily inserted with chopsticks and there is no blood overflow, and then turn off the heat and soak for more than 3 hours to make the pork liver fully flavored.

7. After the marinated pork liver is completely flavored, take it out, wrap it in plastic wrap, and put it in the refrigerator for more than 2 hours, the meat quality of the refrigerated pork liver will be firmer and more delicious.

8. Take the prepared pork liver as you eat, slice it and put it on a plate, and serve it with garlic vinegar.