Claiming to be the second generation of the old Ke family, in fact, very embarrassing! Dad only enjoys when he is, rarely learns, always feels that he can continue to be happy until one day the closest person disappears with his delicious taste, and then regrets not learning. Now I can make a table too, but my father can't eat it! This braised chicken liver, often done at home, I have never done it myself, I sent a WeChat to my brother, and I didn’t send my practice in detail. I sorted it out and matched it with the picture, just be my first recipe! (Dads never cook recipes, they are familiar with the practice. If this recipe is similar to others, it can only be said that the hero sees it slightly!)
Clean up. This is the fresh chicken liver that I just bought. Cut off the yellow fascia on the chicken liver. If there is a stained part of the broken chicken gallbladder, it must be cut off, otherwise the stewed chicken liver will suffer!
Soak the blood. This is to clean up the good chicken liver, put more bubbles in the water, change the water several times, soak the blood.
Boil a pot of boiling water, put in the soaked chicken liver, cover the water. Wash out and wash with warm water. (The water foam is still quite a lot, not shown above.) This is the approximate amount of ingredients.
Prickly ash, aniseed, ginger, cooking wine, salt (appropriately put more) into the boiling water pot, put the chicken liver, simmer for 15 minutes! After cooking, don't rush to remove it, continue to marinate and marinate in the pan to make it taste!
Go out of the pot, you can taste a little bit fresh when you eat, add a few drops of mustard oil (this random ha), start it! Simple and delicious!
The old chicken family's stewed chicken liver has never suffered from bitterness. It is estimated that the chicken liver has been treated before soaking.