Pork Liver Salad with Double Peppers
Overview
Cold pork liver is very delicious. This dish is rich in iron, protein and vitamin A, which can nourish the liver and improve eyesight. Pork liver should not be eaten with fish, bird meat, buckwheat, cauliflower, soybeans, tofu, quail meat, pheasant; it should not be eaten with foods rich in vitamin C, such as bean sprouts, tomatoes, peppers, edamame, hawthorn, etc.; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, eucalyptol, phenelzine and other drugs. The chili peppers in this dish are only used for decoration...
Tags
Ingredients
Steps
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Rinse the pork liver repeatedly with running water, add some white vinegar to the water, and soak it for 1 hour to remove the blood. Pour an appropriate amount of water into the pot, add the pork liver and cook together. After the water boils, immediately take out the pork liver and wash off the foam on the surface with warm water.
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Re-boil a pot of water, add red pepper, ginger slices, Sichuan peppercorns, star anise, a little salt, cooking wine and soy sauce. After the water boils, turn to medium-low heat and continue cooking for about 4 minutes.
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Then add the pork liver and cook for another 8 minutes, then turn off the heat. Continue to cover the pot and simmer for about 3 hours until the pork liver has cooled naturally.
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Chop the garlic into minced garlic and cut the green pepper into small pieces and set aside; pour soy sauce, vinegar and sugar into a small bowl, stir evenly, add minced garlic, chili pepper segments, and Sichuan peppercorn powder, stir evenly.
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After the pork liver is braised, cut it into thin slices and cut the red pepper in the brine into small pieces. Pork liver is placed on the plate, and red pepper is garnished on top of the pork liver.
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Pour over the mixed cold sauce. Eat it!
