How to remove the strong smell of pig liver

The strong taste of pig liver can be effectively removed by soaking, blanching, pickling, and other methods. There are mainly five methods: soaking in clean water, soaking in milk, marinating with cooking wine, processing with white vinegar, and covering with spices.

1. Soak in water

Fresh pig liver slices should be soaked in water for at least two hours, during which the water should be changed multiple times. Clear water can dissolve blood and fishy substances, which is the most basic method of deodorization. When soaking, gently rub the liver slices with your hands to help the blood flow out. If the water quality turns red and turbid, it should be replaced immediately until the water color is clear.

2. Milk Soaking

Soak pig liver in whole milk for half an hour, and the protein in the milk can combine with fishy substances. This method is particularly suitable for people who are sensitive to fishy odors, as the soaked pig liver will have a slight milky aroma. Processed milk cannot be consumed again and must be discarded directly.

3. Marinate pork liver with cooking wine, ginger slices, and scallions for 20 minutes. Alcohol can decompose odor molecules, while the volatile components in ginger and scallions can neutralize fishy odors. Note that the pickling time should not be too long, otherwise alcohol will make the liver slices hard. Suitable for subsequent stir frying or deep frying cooking methods.

4. White Vinegar Treatment

Soak pig liver in water with a small amount of white vinegar for fifteen minutes. The acidic environment can change the chemical structure of odorous substances. The concentration of vinegar should not be too high. Add 5 milliliters of vinegar to 500 milliliters of water. After processing, rinse with clean water to avoid residual acidity affecting the taste of the dish.

5. Spice Cover

When cooking, add spices such as star anise, cinnamon, Sichuan peppercorns, or use strong flavored seasonings such as Douban sauce and chili. The aromatic compounds in spices can mask residual fishy odors, and this method is suitable for making strong flavored dishes such as braised liver and sauce fried liver slices. But the amount of spices should be moderate to avoid completely masking the original flavor of pig liver.

Pig liver is rich in iron and vitamin A, and it is recommended to consume it no more than twice a week. Processed pig liver should be cooked using short-term cooking methods such as stir frying and blanching, which can maintain a tender and smooth taste while avoiding nutrient loss. Special populations such as pregnant women and high cholesterol patients should control their intake, and those who are allergic to animal organs should avoid using it. When purchasing, choose fresh pig liver with bright color and smooth surface. Frozen pig liver needs to be thoroughly thawed before deodorization treatment.