For those who don't love meat, they basically don't pay attention to how to make meat dishes. The pig liver is hard to eat, and only eats white cuts. The unit canteen is always fried pork liver, tender and bloody, not eating! Because the mother had to change the taste, I bought a piece of blood on the whim of the day, and made the taste so surprisingly so that the mother kept saying it, and took time out again, and simply summed up the recipe.
Fresh pork liver is washed back and washed with water and soaked for about an hour.
Rinse well, add water to soak the pig liver, add 2 pieces of onion, 3 pieces of ginger, and cook the wine. Boil the fire, turn off the small fire, remove the floating foam, cook for 15 minutes.
Remove the pig liver, change the water (must use boiling water), add 2 onions, 3 slices of ginger, vinegar, lemon juice, cooking wine, star anise, cinnamon, fragrant leaves, add in medium heat for about half an hour, add a small amount of salt, then small Boil for 10 minutes, during which you can turn over the pig liver :)
After cooking, the pig liver continues to stay in the soup, and then fish out when you eat.
Pork liver sliced in a pan, hot oil in the pan, chop the remaining 1 green onion and 2 slices of ginger into the pan and turn off the heat. When the onion is out, pour it into the bowl of Sheng Sheng pumping.
Give the pig liver an onion oil bath and you can eat it. If you like garlic, you can feel free.