Pork liver mixed with coriander
Overview
Coriander is also called coriander, salt coriander, coriander, and coriander. Coriander is warm in nature. For people with weak spleen and stomach, moderate consumption of coriander can also warm the stomach and dispel cold, aid digestion, and relieve stomach pain. Coriander contains a lot of volatile oils, and its special aroma is emitted by the volatile oils. It can remove the fishy smell of meat, so adding some coriander to some dishes can have the unique effect of removing the fishy smell and increasing the taste. Coriander can be added to soups, stir-fried, or even served cold, which adds color and makes it more delicious. Ingredients: 250 grams of pork liver, 100 grams of coriander Ingredients: 3 red peppers, 3 bay leaves, 2 star anise, 2 slices of ginger, 2 chives, appropriate amount of pepper, appropriate amount of old stewed soup, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of balsamic vinegar, half a tablespoon of sugar, 2 tablespoons of light soy sauce,
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Ingredients
Steps
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Soak the pork liver in clean water with a little salt for half an hour, changing the water two or three times during this period.
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Add ginger and green onions into the pot and cook into ginger and green onion water. Add pork liver, blanch and remove.
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Bring the stew to a boil.
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Add bay leaves, peppercorns, star anise, and pork liver. Bring to a boil, remove the foam, and simmer over medium heat for about 25 minutes. When chopsticks are inserted, no blood will ooze out.
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Soak in the stew for half an hour, then take out and cool thoroughly.
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Cut cilantro into sections. Take a bowl and mix the seasonings.
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Sliced pork liver on the plate.
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Pour in the prepared sauce.
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Add oil to the pot, add Sichuan peppercorns, red peppers, green onions, and fry until fragrant.
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Pour over the fried oil.
