Braised pork liver is neither old nor hard.

If you want to braise pork liver without hardening, come and listen to me explain it to you step by step. Braised pork liver should not be exposed to air. Compared with other marinated raw materials, marinated pork liver is easier to dehydrate. The marinating time is well controlled. This is not braised beef, so don't be too soft and rotten. To master the marinating method, it is best to marinate first and then stew.

Pig liver is inevitable because its organs and tissues are different from other organs and tissues. But there is also a reason for being hard. No matter how it is cooked, the delicious and cooked taste is not hard. If you can't let it dry, it will harden. In addition, don't marinate for too long. Welcome to read my article. We share different fresh content every day. If my article is helpful to you, please pay attention to our Baijia number. If you have valuable comments, please comment at the bottom of the article. )

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Let's talk about the process first: cut the pork liver into small pieces, wash it with running water, then put it in the water of onion, ginger and white wine, soak it for an hour and take it out. Put cold water in the pot, add pork liver, add a few peppers, a few slices of onion ginger, a spoonful of white wine, and skim off the foam by fire. Blanch pork liver with cold water, then boil a pot of water, add aniseed 1 piece, fragrant leaves 1 piece, pepper and fennel seeds 1 piece, onion and ginger pieces1piece, and take half a spoonful of soy sauce. All right, boil the water. Now boil the seasoning in water for about five minutes, add the pork liver, add salt, cook until it is not cooked, and turn off the fire for several hours. Welcome to read my article. We share different fresh content every day. If my article is helpful to you, please pay attention to our Baijia number. If you have valuable comments, please comment at the bottom of the article. )

If there is a ready-made marinated soup, take it out and marinate the pork liver separately. Teach you a soaking juice: old vinegar with soy sauce and purified water, mix evenly according to 3: 1: 5, add some sugar, soak a few wild peppers if you like spicy food, take pig liver out of the pot, soak it in the soaking juice, and eat it if you like. This is the secret of the hotel! It will never be hard, it tastes sour and fragrant, and the fragrance is sweet and soft. After multi-step deodorization, the last step is to soak in vinegar, which is the key to delicious! Give it a try. If it doesn't work, come back and smash it. Welcome to read my article. We share different fresh content every day. If my article is helpful to you, please pay attention to our Baijia number. If you have valuable comments, please comment at the bottom of the article. )

Braised pork liver, try this practice again, it's not hard at all; Pig liver, cooking wine, white vinegar, onion ginger, star anise, cinnamon, fragrant leaves, pepper, sugar, soy sauce and salt. 1; Add cooking wine and proper amount of white vinegar to water, soak it in pig liver, and rinse it repeatedly after soaking in blood. 2; Boil the water in the pot, blanch the pork liver and take it out. 3; Add onion ginger, star anise, cinnamon, fragrant leaves, pepper and sugar into the pot and boil 4; Add pork liver, bring to a boil, add cooking wine and soy sauce, turn to low heat and continue cooking until chopsticks are inserted and no blood comes out. 5; Add a proper amount of salt, then turn off the fire and soak the pig liver for several hours. 6; Cool, slice, and add seasoning dipped in garlic sauce.