Braised chicken liver

Overview

Braised chicken liver can well preserve the rich protein, calcium, phosphorus, iron, zinc, vitamin A, and B vitamins in chicken liver. Liver is rich in iron and is the most commonly used blood-tonifying food. The vitamin A content in animal liver far exceeds that of milk, eggs, meat, fish and other foods. My husband and I have been living an ordinary life. It is not easy for my husband to work outside for the sake of the family. I hope that I can learn to manage the household and make more delicious food to reward my husband.

Tags

• side dishes
• chicken liver
• cinnamon
• cooking wine
• garlic
• old soy sauce
• onions
• rock sugar
• star anise
• vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Soak the chicken liver in water for at least 2 hours, changing the water several times during this period. Finally, remove the fascia and wash the chicken liver

   

2. 2 Chop onion, ginger and garlic and set aside

   

3. 3 Put peppercorns, star anise, and cinnamon in the spice box. If you have bay leaves and fennel at home, it would be better

   

4. 4 When the water is almost boiling, add the washed chicken livers and cooking wine

   

5. 5 Skim off blood foam promptly

   

6. 6 Boil the chicken liver for 8 minutes and take it out

   

7. 7 Wash the pot, add boiling water, onion, ginger, garlic, seasoning box, cooking wine, add an appropriate amount of dark soy sauce to adjust the color, add a small handful of rock sugar, add an appropriate amount of salt according to your own taste, add chicken liver, bring to a boil over high heat, and simmer over low heat for 20 minutes

   

8. 8 Don't take out the chicken liver immediately after cooking. Let it soak for at least an hour to allow the chicken liver to fully absorb the marinade. I made it at night and took it out at noon the next day. Mix some vinegar and garlic sauce when eating to make it taste better