It is a master of iron supplementation, I must eat it once a week, my complexion is ruddy, and I am too lazy to use the mask

The chicken liver is not difficult at all, the chicken liver can be stir-fried, stewed and made into soup, but my favorite is the braised chicken liver, which has a thin and fluffy texture.

Braised chicken liver is hard and fishy if it is not good, it is delicious and has a knack, learn to make it with me, it is better than what is sold in the delicatessen, and I learn to never have to buy it again.

Recommended dish: Home-cooked braised chicken liver

Main ingredients: chicken liver, ingredients

Fresh chicken liver bought in the supermarket, don't buy too much each time, about 200 grams, and eat it for two days. I bought 4 small ones this time, a total of 166 grams, because I was the only one who ate it, so the portion was enough.

Detailed production steps

1. The chicken liver bought can not be boiled directly in the pot, it should be soaked in cold water for more than 2 hours, and a little white vinegar should be poured at the same time, during which the water should be replaced, which can not only remove the blood water, but also remove the toxic substances in the chicken liver, and eat more assured.

2. Prepare green onions, ginger slices, star anise, cinnamon, bay leaves, and peppercorns.

3. Soak the chicken livers for more than 2 hours and put them in a pot under cold water.

4. After the water is boiled, skim off the foam.

5. Pour in cooking wine, light soy sauce, dark soy sauce, salt, rock sugar, and the ingredients prepared in step 2. I will put a little bit of balsamic vinegar every time to increase the flavor and freshness and remove the fishy, you might as well try it.

6. Cook for 10 minutes on medium heat, the taste is hard if the time is too long, the time is too short and it will be sandwiched, and the time of 10 minutes is just right, thin and soft. Don't take out the boiled chicken liver, soak it in the soup, and then eat it after cooling, not only the taste is good, but also very flavorful, the more you chew, the more fragrant it is!

Chicken liver is a master of iron supplementation, I must do it once a week, no more than 200 grams each time, eat it in two days, it is not recommended to eat too much. Soak the remaining chicken liver in the soup stock and put it in the refrigerator, and take it out of the steamer the next day and heat it for 3-5 minutes before eating.

Tips:

Add enough water at one time, don't boil dry, and leave some soup to soak the chicken liver, so that it tastes more delicious. Whether it is pork liver, chicken liver, or beef liver, it is a transfer station and detoxification organ for poisons, so do not cook directly in the pot after buying it, you must soak it for 2 hours to detoxify and remove the fish, and then stew it in a pot under cold water.