How to cook whole pig liver in the most authentic way

The most authentic way to cook whole pig liver is to blanch it in cold water to remove the fishy smell, then simmer over low heat until just cooked, and pair it with ginger, scallions, cooking wine to remove the fishy smell and enhance the freshness. Pig liver is rich in iron and vitamin A, but it is important to control the amount consumed to avoid excessive cholesterol.

When cooking whole pig liver, the blood and fishy smell need to be treated first. After washing fresh pig liver, soak the whole piece in clean water, add a small amount of white vinegar or cooking wine to help separate the water, and change the water two to three times halfway until the water is clear. When blanching, it is necessary to put cold water into the pot, add ginger slices, scallions, and a spoonful of cooking wine. After the water boils, skim off the foam, turn the heat to low and keep it slightly boiling for about 15 minutes. Use chopsticks to insert and let no blood seep out, and it will be fully cooked. During the cooking process, avoid boiling over high heat, which can cause the surface of pig liver to become rough. After turning off the heat, continue soaking in the original soup for 10 minutes to make it more tender and smooth. Authentic methods emphasize preserving the original flavor and can be paired with garlic sauce or ginger dipping sauce to enhance freshness.

In special circumstances, the cooking method needs to be adjusted. If the volume of pig liver is large or the thickness exceeds 3 centimeters, a cross shaped knife can be used to help evenly heat it. Elderly people or those with weak digestive function are recommended to extend the cooking time to 20 minutes to ensure that it is soft and tender. People with liver and gallbladder diseases or hypercholesterolemia should strictly control their intake, not exceeding 50 grams per week. When purchasing, choose fresh pig liver with a bright red color, smooth surface, and no spots. Frozen pig liver needs to be thoroughly thawed before cooking.

As a high nutrient ingredient, it is recommended to pair it with vegetables and fruits rich in vitamin C to promote iron absorption, such as stir fried pork liver with green peppers or cold spinach pork liver. Fully soaking and blanching before cooking can effectively reduce the risk of heavy metal residues, and reduce the consumption by half for children and pregnant women. In daily diet, pig liver can be alternated with lean meat to supplement high-quality protein and avoid excessive cholesterol. Steaming or blanching over water can better preserve nutrients than stir frying. When symptoms of excessive vitamin A, such as yellowing of the skin, occur, immediately stop consumption and seek medical attention.