Cold Braised Pork Liver
Overview
I remember that 30 years ago, my employer sent me to a university in Shenyang to study. I ordered a pork liver mixed with soy sauce and chopped green onion in the school cafeteria, which was extremely delicious. When I think of pork liver, I think of this experience. You know, many people may not be satisfied with the taste of pork liver when they eat it for the first time, but after eating this kind of pork liver, I felt it was delicious. Now I can make it myself. Based on my memory, I have made some small improvements and presented this mixed pork liver to friends who like it. People who don’t like to eat it may like it! The key is that pork liver is good for the eyes and replenishes iron.
Tags
Ingredients
Steps
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Before cooking pork liver, soak it in water for two hours to remove toxins.
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First blanch the water, clean up the blood foam, take it out, refill the pot with water and then add the pork liver until the water is submerged.
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Seasonings required
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Put the required seasonings into the pot, add a little salt and Donggu soy sauce
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Cover the pot and bring to a boil over high heat, then turn off the heat to make it easier to absorb the flavor, so as not to cause the fire to dry out and not cook enough
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After cooking for about 20 minutes, it is done when you can pierce it with chopsticks and there is no blood. Turn off the heat. Pour the soup together into a porcelain bowl to soak and let cool.
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Braised pork liver is cut into thin slices along the triangular leaves, placed on a shallow plate, evenly sprinkled with minced green onion, minced coriander, cooked white sesame seeds, drizzled with Shanghai-flavored light soy sauce, and garnished with a few sections of red pepper. It looks good and is delicious.
