Health effects
Pork liver: protects the liver, enhances immunity, delays aging
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves cold Table
Ingredients
Pork liver ( 1 piece ) | Ginger ( 1 piece ) |
White vinegar ( 1 spoon ) | Raw Pump ( 1 spoon ) |
Vinegar ( 2 spoon ) | Sesame oil ( 1 spoon ) |
Lao Ganma ( 1 spoon ) | Garlic ( 1/2 heads ) |
How to cook pork liver
1. Soak fresh pork liver in water with white vinegar for half an hour, then rinse with running water
2.Pour water that has covered the pork liver into the pot, add ginger slices, and bring the cooking wine to a boil
4. Let the cooked pork liver dry until warm and cut into slices (according to personal taste Select thickness)
5.Add appropriate amount of umami soy sauce and vinegar to the container, Stir the minced garlic and sesame oil evenly and eat it with the dipping sauce.It tastes great.
3. Use a spoon to skim off the floating residue, and skim several times until there is no floating residue.Reduce heat and simmer for twenty to thirty minutes.
Tips
1.Soak the pork liver in water with white vinegar for half an hour and then rinse repeatedly with running water.2.After the water boils, the floating residue must be skimmed off until the floating residue is completely removed.3.Be sure to cook it before eating it every day to avoid microorganisms and bacteria affecting your health.3.Warm pork liver has a softer texture and is suitable for the elderly and children.Cold pork liver is chewy and is more suitable for young people.4.It is not easy to eat offal frequently.It is better to eat it once every two to three weeks.Be sure to buy hygienic pork liver.5.Try to ensure safety and hygiene at home.
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