How to clean the whole pig liver

The key to cleaning whole pig liver is to fully soak and rub it to remove blood. The main methods for cleaning pig liver include rinsing with running water, scrubbing with flour, soaking in salt water, treating with white vinegar, and blanching to remove fishy smell.

1. Rinse with running water

Place the entire pig liver under running water and repeatedly rinse the surface, gently scraping the gaps between the liver leaves with your fingers. Flowing water can carry away most of the surface blood clots and impurities. When rinsing, pay attention to flipping each section and continue rinsing for about 3 minutes until the water color becomes clear. After rinsing, kitchen paper can be used to absorb surface moisture.

2. Flour Rubbing

Spread flour evenly on the moist surface of pig liver and rub in circles with your palm for 2 minutes. Flour particles have adsorption properties and can effectively remove residual blood from capillaries. After kneading, rinse with running water again, and the flour mixture appears dark red. Repeat the process until the flour no longer changes color significantly.

3. Salt water immersion

Soak the treated pig liver in light salt water for 20 minutes. Salt penetration can cause liver tissue to contract and expel internal blood. For every 500 grams of pig liver, use about 5 grams of salt and 500 milliliters of water, and flip it twice during soaking. Excessive salt water concentration can cause protein denaturation, affecting the subsequent cooking taste.

4. White vinegar treatment

Diluted white vinegar water and rinsing can neutralize the fishy smell. Mix white vinegar with water at a ratio of 1:10 and soak the pig liver in it for 5 minutes. Acetic acid can decompose some fishy substances and cause slight coagulation of liver surface proteins to reduce nutrient loss. People who are sensitive to vinegar can use cooking wine or ginger water as a substitute.

5. Blanch to remove fishy smell

After cleaning, pig liver can be blanched and shaped. Add ginger slices and scallions to a cold water pot, boil for 1 minute, and immediately remove. Blanching water can further remove residual blood foam, making the liver compact and easy to slice. Note that blanching for too long can lead to a significant loss of vitamin A, and the heating time should be shortened during subsequent cooking.

As a high protein and high vitamin A ingredient, it is recommended to consume no more than 100 grams of pig liver per week. If not cooking temporarily after cleaning, drain the water and wrap it with cling film for 24 hours of refrigeration storage. For pregnant women and patients with liver disease, ensure thorough heating to a center temperature of 70 degrees Celsius or above before consumption. Eating vegetables rich in vitamin C, such as spinach, can help improve iron absorption. When purchasing, choose fresh pig liver with a bright red color, luster, and good tactile elasticity to avoid spoiled products with white spots or odors on the surface.