Chicken liver is very rich in nutrients, especially suitable for boiled, because the meat is fresh and tender, it is easy to taste, but it is easy to cook over the head and eat it. The method of using boiled water to solve the problem is very good.
Buy the fresh chicken liver first to soak the blood, (you can add a little salt and milk in the water) for at least ten minutes, then wash twice with water, be careful not to break the tender chicken liver.
Soak the chicken liver in a cold water pot, put a few ginger slices to remove the water, and immediately remove the water.
Take a large bowl and put the peppercorns and salt.
After the water is opened, the chicken liver is taken out and placed on the pepper in the bowl. At this time, there may be bloodshot, don't worry.
Once again, add boiling water that drowns the chicken liver in the bowl, soak it up and taste the salt. If it is not enough, add some salt.
In this way, this can be done. After soaking for ten minutes, even if it tastes good, the tenderness of the chicken liver is just right, and there will be no more bloodshot. If you are not in a hurry to eat, it will be soaked, and it will still be taken out. Tender, even put the soup in the refrigerator, the next day is still as fresh.
According to the method of "French Chicken Liver Sauce", if you want to completely remove the bitter taste of chicken liver, you can soak the chicken liver in the water with some salt and milk for one hour when you have enough time. The chicken liver is cleaned with clean water.