The pinky and fragrant braised pork liver not only nourishes the liver and brightens the eyes, but also is a super appetizer

Pork liver has the effect of nourishing the liver and brightening the eyes, replenishing the deficiency and nourishing the blood, the taste of the pork liver is pink and tender, the aroma is strong, it is a very popular home-cooked dish, appetizer, you should also try it quickly!

The marinated pork liver with some dipping sauce is even more delicious!

Method 1: Wash the pork liver and soak it in water for three or four hours to soak in blood. (Multiple water changes in between)

Method 2: Marinade (green onion, ginger, cumin, bay leaf, star anise, cinnamon, dried chili,)

Method 3: Fill the pot with water and add all the marinades, add dark soy sauce, light soy sauce, white wine, and salt

Method 4: Bring to a boil over high heat, turn to low heat and cook for 10 minutes to bring out the flavor and set aside.

• Method 5: Start another pot, soak the pork liver with blood and water in a cold water pot, add green onions, ginger slices, add 10ml of white wine and boil.

Method 6: Skim off the foam after boiling over high heat.

Method 7: Remove and wash the dregs attached to the pork liver with warm water.

Method 8: Put the cleaned pork liver into the boiled brine.

Method 9: Change the minimum heat to simmer for about 15 minutes, prick the thickest place with chopsticks, no blood comes out, turn off the heat, and continue to soak in the braised soup for an hour or two or longer until it is more flavorful.

Method 10: Slice it, mix it with minced garlic, vinegar, light soy sauce, sesame oil and a little chili oil, and dip it with the pork liver.

The marinated pork liver likes to be dipped with garlic and spicy with two spoons of chili oil.

Pork liver is bright and nourishing blood, and school-age children can eat more appropriately.

Tips, the braised pork liver must be on low heat, the heat is too great, and the braised pork liver is dry and hard.