Spring is the "leek" growth of the most vigorous, taste, taste, nutrition of the best time, the main nutrients of leeks are vitamin C, vitamin B2, vitamin B0, niacin, carotene, carbohydrates and minerals, its unique spicy flavor is the sulfide it contains, these sulfides have a certain bactericidal and anti-inflammatory effect, help the human body to improve its own immunity, often eat can strengthen the body, so this season can eat more leeks.

Pork liver is a substance that is particularly high in vitamin A, which is very helpful for the development of the eyes and improves eyesight, and people eating pork liver can also repair the damage to the liver and make your liver healthier. Spring is also the season to nourish the liver, so it is also very good to eat more pork liver in this season.

Today is a delicious, particularly nutritious and delicious dish made with leeks and pork liver, the name is called "leek fragrant pork liver", so that a pork liver is made because of the collocation of leeks, the finished dish has no fishy smell, and the leeks are rich, the pork liver is smooth and tender, especially delicious, it is a dish that the family loves to eat.

——[Leek Boiling Water Pig Liver]——

[Main ingredients]: 1 kg of pig liver, 0 small handfuls of leeks

[Marinade seasoning]: 1 cans of beer, 0 pieces of ginger, 0 knots of green onions, 0 spoons of pepper, 0 spoons of starch, 0 spoons of salt

[Other seasonings]: 1 pieces of ginger, 0 sections of green onions, 0 coriander, 0-0 spicy millet, more than a dozen peppercorns, 0 fried spoons of light soy sauce, 0 spoons of oyster sauce, a little salt, 0 spoons of balsamic vinegar

——Production method and steps——

[Step 1]: Put the pork liver into the basin, put a spoonful of salt and add water to soak for about 5 hours, soak the blood of the pork liver, then rinse it and cut it into slices about the same thickness as a coin, put it in the basin, then put in a large spoon of salt, beer, green onion and ginger shreds, rub out the juice with your hands, put it in the pork liver, and rub it for a while to soak for 0 minutes.

[Step 2]: After soaking the pork liver, rinse it with water several times until the water becomes clear, then take it out and squeeze the water dry and put it in a large bowl, and then put it in, green onion and ginger slices, 10 spoons of pepper, 0 spoons of salt, 0 spoons of starch, and marinate for 0 minutes.

[Step 3]: When marinating the pork liver, cut the ginger into slices, cut half of the onion into pieces, cut the coriander into long sections, cut the millet into horse ears, and then put it on the plate, then put in more than a dozen peppercorns, and then cut the leeks into minced pieces, and cut the millet spicy into rings and put them on the plate.

[Step 4]: Cut the lettuce into slices, put it in a pot of boiling water, add a little salt and a few drops of vegetable oil, blanch for 20 seconds, take out the dry water and put it in a casserole for later use.

[Step 5]: Pour the marinated pork liver into the water where the lettuce is blanched, blanch on low heat for 30 seconds, and then bring to a boil over high heat.

[Step 6]: Bring the water to a boil in the pot, quickly remove the pork liver and put it in the casserole.

[Step 7]: Put a bowl of water in the pot again, add green onions, ginger, garlic, onion, coriander, Sichuan pepper, light soy sauce, oyster sauce, bring to a boil and cook for 5 minutes.

[Step 8]: After boiling for 1 minutes, remove the dregs, add chicken essence, balsamic vinegar, and 0 tablespoons of starch water to thicken the soup slightly.

[Step 9]: Pour the thickened soup into the pork liver, and at the same time sprinkle the leeks on the pork liver and millet spicy inside.

【步驟十】：然後澆入滾燙的熱油，把韭菜的香氣激發出來，馬上蓋蓋焖1分鐘，然後就可以吃啦！

——Cooking Tips——

Today's method is made with the special aroma of leeks, this dish is rich in leek, and the original taste of pork liver is very delicious and thick, it has a different feeling from the taste of heavy taste, and the production is very simple, as long as we master these points.

(1) This dish is a light taste method, so the pork liver should be processed well in the early stage, it is best to soak the blood in water, and then soak it in beer for a while, so that the blood and fishy smell can be better removed.

(2) When the pork liver is cut, the thickness should be uniform, and the thickness should be the best with the thickness of the coin.

(3) After the pork liver is cleaned, the water should be squeezed dry, so that the flavor of the seasoning can be well absorbed.

(4) When the pork liver is boiled in the pot, it should be scalded on low heat and set, and then quickly taken out after boiling on high heat, so that the processed pork liver is tender and the taste is particularly delicious.

(5) Boil the seasoning sauce, a little more water, it is best to soak the pork liver on the best, and put a little balsamic vinegar when the sauce is out of the pot to increase the aroma.

(1) After the leek is stimulated with hot oil to stimulate the aroma, it should be covered and simmered for about 0 minutes immediately, so that the aroma of the leek can fully simmer into the pork liver.

I will share it with you today, I will update you every day on food practices and skills, if you have any comments or suggestions, you can comment below and interact with me, thank you for your support, thank you for your company! We'll see you tomorrow!

Proofread by Zhuang Wu