The day before yesterday, I went to the supermarket to see the supermarket meat cabinet selling pig liver. Ok, it turned out, but I never thought about buying it. I bought a piece and came back to eat it. I never tried it. I tried it and never went out to buy it. The taste is great, the picky husband is full of praise, haha~
A piece of pig liver, washed repeatedly with water, then put it in the basin for an hour, turn it over in the middle
Boil the water in the pot, slightly bubbling into the wine
Then put the pig liver in and cook it.
When cooking pig liver, prepare the ginger sliced garlic octagonal peppercorns
Prepare the sauce: 5 spoons of soy sauce, 2 tablespoons soy sauce, 1 spoon of salt, 2 spoons of 13 notes, 1 spoon of white wine, 80 ml of water
At this time, the pig liver is cooked for about 5-6 minutes, and the foam is removed. Take the pig liver out.
Pour the sauce and spice rock sugar into the casserole, then put it in the pig liver, boil over low heat and simmer for 90 minutes.
Do not rush to take it out, put it in a casserole and cool it to a natural temperature, then take out the sliced tray. Cut the parsley and sprinkle it with a little garlic and eat it. It’s beautiful!
1, pig liver selection is relatively large. The pig's liver has shrunk, and it has become smaller for a while. 2, when the pig liver to the floating foam, add cooking wine can go to 腥 3, halogen pig liver fire time should not be too long, boil to immediately turn to small fire Oh, the fire is too long, easy to taste too elastic.