The chef taught the braised pork liver method is really good, the whole process is not boiled in water, half an hour out of the pot, tender and delicious

Braised pork liver

Prepare ingredients: 1000 grams of pork liver, a marinade package, appropriate amount of salt, appropriate amount of cooking wine, green onions, ginger slices.

Steps:

1. Cut the purchased pork liver into large pieces of about 300-400 grams, put it in a basin, add water that has not been pork liver and soak it for more than 2 hours, change the water 2-3 times halfway, and soak out the residual blood in the pork liver, which can effectively remove the fishy smell of pork liver.

2. Put the pork liver soaked in blood water into a deeper container, then add the water that has not been covered with pork liver, then add green onion and ginger slices, add a marinade packet, add an appropriate amount of salt and cooking wine, and put a little more salt.

3. Add water to the steamer, put the container containing the pork liver into the steamer, start the timer after the steamer is steamed, and steam on high heat for about 30 minutes.

4. After 30 minutes, turn off the heat, take the pork liver out of the steamer, but do not take it out of the braised soup, soak it in the braised soup for 2 hours, so that the braised soup will cool naturally, and the pork liver will slowly absorb the flavor.

5. Cut the cooled pork liver into thin slices and put it neatly on a plate; Add minced garlic, chili oil, light soy sauce and aged vinegar to a bowl and stir well with a spoon.

The marinated pork liver is served with garlic vinegar sauce, which is soft and tender, and is particularly delicious.

Tips:

1. If you want to remove the fishy smell of pork liver, fresh pork liver must be soaked in water, which can not only effectively remove the fishy smell of pork liver, but also make the marinated pork liver more tender.

2. Braised pork liver, using the method of steaming through water, the water in the pot has been at a high temperature, but not boiling, which can make the pork liver more tender.