How to choose pig liver

Pig liver can be divided into powder liver, noodle liver, hemp liver, stone liver, dead pig liver and irrigated pig liver. The first two are the best, the middle two are the second, and the last two are the worst. Powder liver, soft and tender, can be inserted into the incision with a little force, and it is fragrant and tender after cooking.

The surface is shiny, the color is purple and uniform, and the hand feels elastic. It is normal pig liver, with no lump, no edema and no abscess. In addition, there are small white spots the size of rapeseed on the surface of pig liver, which is a muscle phenomenon of self-protection after pathogenic substances invade the body. Cut off the white spots and you can still eat them. Don't buy too many white spots.

Storage of pig liver

Fresh pig liver can be preserved with lard or edible oil if it needs to be preserved. The method is: wash the pig liver, drain the water, evenly spread a layer of oil on the surface of the liver, and put it in the refrigerator or a cool place. It can keep the original freshness of pig liver when eating it again.

How to eat pork liver? ?

1, the liver is the largest poison transfer station and detoxification organ in the body, so don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes.

2, the cooking time can not be too short, at least with fast fire for more than 5 minutes, so that the liver is completely grayish brown, can not see bleeding silk.

3. Pig liver often has a special smell. Before cooking, wash the liver blood with clear water, then peel off the thin skin, put it in a plate, soak it with appropriate amount of milk, and remove the odor of pig liver in a few minutes.

The pork liver should be cut and cooked now. When fresh pork liver is cut for a long time, bile will flow out, not only the nutrients will be lost, but also many particles will condense on the fried pork liver, which will affect the appearance and quality. Therefore, after the pork liver is sliced, it should be quickly mixed with seasoning and wet starch and put into the pot as soon as possible.