Cold pork liver-You Are Foodie

By Clara
78

Cold pork liver

Main Ingredients

Pig liver A moderate amount

Auxiliary Ingredients

Scallion appropriate amount
ginger appropriate amount
Garlic appropriate amount
Erjingtiao A moderate amount
Millet pepper appropriate amount
coriander A moderate amount

Seasonings

sugar appropriate amount
Vinegar appropriate amount
Raw appropriate amount
Salt and chicken essence appropriate amount
pepper appropriate amount
Red oil appropriate amount

When cutting pig liver, you must cut thin slices. When blanching, the time should not be too long.

Step 1 . Ginger is sliced, and onion only needs onion leaves. Break them into sections, pinch them with your hands, and then add a little cold water to make onion ginger water.

Step 2 . Cut pig liver into thin slices, add wine and wash it once. Add spring onion and ginger water, ginger slices, pepper, chicken essence and less salt, and grasp well. spare.

Step 3 . Cut coriander into sections and set aside.

Step 4 . Chop the shallots, ginger, garlic, millet pepper and erjingtiao, drizzle with hot oil and set aside.

Step 5 . Boil water in the pot until the water bubbles (don't boil). Grab a little pig liver and slowly disperse it around the pot. Repeat. After the pig liver is removed, use a spatula to gently shovel it twice, and then quickly turn the spatula around to remove it.

Step 6 . Remove the pig liver after blanching, rinse with cold water, drain the water, and add the chopped onion, ginger, garlic and pepper drenched with oil.

Step 7 . Add coriander, a small amount of sugar (flavor enhancement), vinegar, red oil, salt and raw soy sauce. Adjust according to personal taste. Stir well and serve.

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