Pork liver, as a delicacy on our table, has always been loved by people. But there is a headache, that is, the fishy smell of pork liver is too heavy, and it is complicated and skill-oriented to handle. The general treatment method is somewhat similar to "attacking poison with poison", of course, I am a joke by analogy, to put it bluntly, we are, you have a big taste, then we use some irritating, strong flavor cooking wine, scallion ginger and other spices to remove its fishy smell. The most common way to eat in life is to stir-fry!
Then everyone must have questions and said: "After talking about blowing liver for so long, how did you blow it?" I replied, "I blew it with my mouth, because it was convenient and convenient."
To make blowing liver, we first have to select fresh and undamaged pork liver, wash the pork liver and then use a blowpipe to insert it into the inside of the pork liver and blow it vigorously, so that it swells up, blow it up, stir the pepper, pepper, salt and wine into the pork liver, and then marinate for five days, hang in the shade and dry for about a month.
After the marinate, you can see that the outside of the pork liver is dark red, and the inside is dark because the marinade is filled with spices. There is very little moisture and it is dry to eat.
The blown liver is thinly sliced and various ingredients are added, and the taste is refreshing and does not have the unpleasant taste characteristic of ordinary pork liver. Crane Qing blows liver under fire, cool blood, detoxification, ventilation, both delicious and healthy.
Well, like the comments and attention, continuous updates every day, take you to appreciate more food in Northwest Yunnan!