Bought organic pig liver from a nearby farm, a hard to find item compared with lamb or calf liver. It is actually the first time I use pig liver, it has stronger smell than lamb or calf liver.
I followed internet instruction to cut into thin slices, mix and massage well with rice wine and cornstarch, rinse in water to remove the smell (old blood), worked.
blanched pig liver 
Pig liver stir-fry and soup 
home grown watercress
1. Blanch liver in a pot of ginger water to semi-cooked before using in stir-fry.
2. The water is then used to make congee with addition of watercress before serving.
3. The liver is used in stir-fry of scallion and brussel sprouts, adding at the end just before serving.
No comments:
Post a Comment