Health benefits
Pork liver: protect liver, enhance immunity, delay aging
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Cinnamon: warm Chinese
Ingredients
Pork liver ( piece ) | Soy sauce (some light soy sauce and dark soy sauce) ( appropriate amount ) |
Tangerine peel ( a little ) | Ginger ( 3 pieces ) |
Sichuan peppercorns ( a handful ) | Scallions ( 6 roots ) |
Dried chili pepper ( one ) | Geranium leaves ( 2 pieces ) |
Cinnamon ( a little ) | Star anise ( 1 ) |
Cooking wine ( a little ) | Sugar ( appropriate amount ) |
Salt ( appropriate amount ) |
How to braise pork liver
1.Pour the pork liver through water and wash it.
2. Prepare the ingredients.
3.1.Boil a pot of water.
2.Put the blanched pork liver into the pot.
3.Put all the ingredients into the pot.
4.Boil the water and reduce the heat to low.
4. Pork liver will still bleed after boiling, so skim off the foam.
5. Cook for about half an hour until the flavor and color develop.
6. Drain and wait to cool.
7. Slice and serve on a plate.
8. Use chili powder, pepper powder, salt, cumin powder and sugar to make a dry mixture Dips.
9. You can put it in the refrigerator if you can’t finish it, but you should eat it as soon as possible.High-protein foods are easy to spoil..
Tips
Pork liver is the detoxification organ of the pig body, so it is best to soak it in water for 1-2 hours to remove the dirt, and it must be scalded in boiling water.
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