Below is the new way to process pork liver while still preserving the tenderness and sweetness of the liver, the spicy and numbing taste is very appetizing.
Ingredients: Pork liver, a little ginger, shallot, white wine, salt, pepper, cornstarch, a quantity of green and red chili, minced garlic, sugar, chicken extract, soy sauce.
Instructions:
Step 1: Prepare a piece of pork liver. Cut it into thin slices, about 2mm thick.
Step 2: Fresh pork liver has a strong gamey smell, add a little ginger, shallot and white wine just enough to eliminate the gamey smell, mix well with your hands and let it cool for 10 minutes.
Step 3: After the specified time, put the pork liver in water, stir well, rinse off the soaking impurities so that the pork liver is not slimy and looks relatively fresh. Rinse with water several times to make the liver really clean.
Step 4: Marinate the pork liver with a little salt, chicken extract, pepper and a little cornstarch, mix well.
Step 5: Prepare green and red chili peppers and dice them into small pieces, then add minced garlic to sautéed until fragrant with hot oil. Next, add salt, chicken extract, sugar to balance the spicy taste, light soy sauce to enhance the flavor.
Step 6: Add a little Sichuan sauce and green pepper sauce to the above mixture, stir well and it is ready to use.
Step 7: Boil water in a pot, add a little ginger strips and cooking wine to eliminate the gamey smell. After the water boils, turn off the heat, add the pork liver to the pot, stir well, wait for the mixture outside the pork liver to solidify, then turn the heat to low and slowly stir a few times until the pork liver firms up.
Step 8: Stir until the liver changes color, it will feel very tender and smooth when eaten. After picking it up, prepare an empty plate, line the bottom with fresh herbs, place the pork liver on top, pour the characteristic spices on it and it is ready to eat.
Tips:
Another way to cook pork liver is to blanch it with boiling water and then remove it from the pot. With this method, you should use high-alcohol white wine to eliminate the gamey smell of the pork liver. You don’t need many spices to marinate, just salt, pepper, and sweet potato starch are enough.
