How to preserve fresh pork liver and tips for making pork liver

In daily life, if people want to enjoy the delicious taste of fresh pork liver after buying it, they need to know more about the preservation methods. So, how to preserve fresh pork liver?

How to store newly purchased pork liver

1. Pork liver, lamb liver, beef liver, etc. are large in size and difficult to use up in one cooking at home. If the liver is not properly stored, it will change color and dry out. You can evenly apply a layer of oil on the surface of the fresh liver and store it in the refrigerator. When you eat it again, it can still maintain its original freshness. Pork liver.

2. Put it in a fresh-keeping bag and close the bag. Wrap it with a towel and put it in another fresh-keeping bag and tie it tightly. Freeze. It can be kept for 15-30 days. Experience. When eating, thaw it naturally. Wash it thoroughly.

3. The internal organs must be eaten fresh. You can buy less when buying. If there are not many people, try to finish them in one meal. If you eat them the next time, they will not be nutritious. If you can't finish cooking them in one go, put them in the refrigerator (don't freeze them). It will only take one night at most. If you keep them for too long, they will be contaminated with bacteria.

4. I also heard from a Hunan friend that you can pickle the pig liver. I guess the nutrients will be lost and only the flavor will remain. After pickling, it will be very dry and starchy.

Pork liver cooking tips:

1. The liver is the largest poison transfer station and detoxification organ in the body, so don't rush to cook the fresh liver you bought. Rinse the liver under the tap for 10 minutes, then soak it in water for 30 minutes;

2. The cooking time should not be too short. It should be fried for at least 5 minutes in a high fire, so that the liver turns completely gray-brown and no blood can be seen;

3. Spinach is best for treating anemia;

4. Pork liver often has a special odor. Before cooking, first wash the liver blood with water, then peel off the thin skin, put it in a plate, add appropriate amount of milk to soak, and after a few minutes, the odor of the pork liver can be removed;

5. Pork liver should be cut and cooked immediately. Fresh pork liver will lose bile if left for a long time after being cut, which will not only cause loss of nutrients, but also cause many particles to condense on the liver after being fried, affecting the appearance and quality. Therefore, after slicing the pork liver, it should be quickly mixed with seasoning and wet starch, and put into the pan as soon as possible.