Home-style preparation of salted pig's liver

　　Pig liver has many methods of preparation, such as stir-frying, braising, stewing in soup, or like today's method of steaming. Steamed pig liver has a more tender texture and is firmer. It just takes a bit longer, remember the first time I did this was when I was still a teenager.Blood would ooze out when I kept poking it with chopsticks, greatly affecting my appetite.

　　Ingredients Main ingredients: 300g pig liver, 3 green onions,ginger 1 piece,star anise 4 pieces,sesame seeds 10 grains, 8 bay leaves, dried chili 1 piece, 3 tablespoons of cooking wine, 1 tablespoon of dark soy sauce,soy sauce 2 tablespoons,sugar 20 grams,

Steps

Prepare the ingredients.

Soak the pig liver in water and cooking wine for about 1 hour, changing the water once during this time.

Boil the soaked pig liver with ginger, green onions, bay leaves, star anise, and sesame seeds to cook it.

Rinse off any remaining blood.

Replenish the water, add cooking wine, soy sauce, dark soy sauce, star anise, bay leaves, sesame seeds, dried chili, sugar, ginger, and green onions. Bring to a boil then simmer on low heat for about 1 hour. The added water must fully cover the pig liver.

Let it cool down before slicing it into pieces.Serve with soy sauce and sesame oil dressing.

Tips

Soaking in water can remove some toxins from the pig liver, whether true or not, it's psychologically comforting.

During cooking, you can use a chopstick to check if it is fully cooked by poking; it will be fully cooked after simmering for an hour!