Main Ingredients:
Pig Liver: 1000g.
Additional Ingredients:
White Wine: 20ml; Cinnamon: 1 small piece; Star Anise: 3 pieces; Bay Leaves: 4 pieces; Dried Chili: 6 pieces; Fennel Seeds: 30 pieces; Dark Soy Sauce: as needed; Salt: as needed; Green Onion: as needed; Ginger: as needed.
Flavor: Five Spice; Cooking Method: Braised; Cooking Time: 45 minutes; Difficulty: Moderate.
Detailed Steps for Braised Pig Liver
Soak the pig liver in clean water for two to three hours to remove blood. (Change water multiple times during soaking)
Prepare the braising ingredients. (Green onion, ginger slices, fennel seeds, bay leaves, star anise, cinnamon, dried chili, etc.)
Fill a pot with water, add all the braising ingredients, dark soy sauce, and white wine.
Bring to a boil over high heat, then simmer on low heat for 10 minutes until fragrant. Turn off the heat and set aside.
Blanch the pig liver in cold water, add green onion, ginger slices, and 10ml white wine, bring to a boil.
Bring to a boil over high heat, skim off any foam.
Remove the liver, rinse off any residue attached to it with warm water.
Place the blanched liver in the prepared braising liquid, bring to a boil over medium heat. Simmer on the lowest heat for about 15 minutes.
Poke the thickest part with a chopstick, if no blood comes out, turn off the heat. Let it soak in the braising liquid for one to two hours or longer for better flavor.
Serve by slicing the liver and dipping it in a sauce made of minced garlic, vinegar, light soy sauce, sesame oil, and a little chili oil.
Finished Product.
Finished Product.
