Health benefits
Pork liver: protect liver, enhance immunity, delay aging
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Pork liver ( 1000g ) | Salt ( 20 grams ) |
Green onions ( 2 segments ) | Ginger ( 1 piece span> ) |
Aniseed ( 2 pieces ) | Zanthoxylum bungeanum ( 1 handful ) |
Geranium leaves ( 1 piece ) | Chili pepper ( 1 ) |
Cooking wine ( 20ml ) | Light soy sauce ( 20ml ) |
Vinegar ( 10ml ) | Garlic ( 3 cloves ) |
Chopped pepper ( 1 spoon ) | Coriander ( 1 ) |
Sesame oil ( 5 ml ) |
How to make cold pork liver
1. Rinse the pork liver and soak it in water for more than 2 hours , change the water halfway.
2. Pour water into the soup pot and add Sichuan peppercorns, star anise, chili, onion and ginger.
3. Pour in the cooking wine and bring to a boil.
4. Add the pork liver and continue to boil over high heat.
5. Turn to medium heat and simmer for about 20 minutes, turn off the heat and simmer until cool.
6. Cut the cooled pork liver into thin slices.Chop the garlic and cut the coriander into sections.Place in small bowl.Add balsamic vinegar, light soy sauce and sesame oil to the coriander bowl and stir evenly to form a sauce.
7.Pour the sauce onto the cut pork liver.
Tips
1.Before marinating the pork liver, it must be washed repeatedly with running water, and then soaked in enough water for 1 hour to remove the blood.This will help remove the peculiar smell in the pork liver, so that the cooked taste will be delicious.
2.How to cook pork liver to make it fresh and tender.My method is to cook the pork liver until it is 90% cooked, then turn off the heat immediately after adding the boiling water for about 20 minutes, without opening the lid, and continue to simmer for 3-4 hours to allow the pork liver to cool naturally
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