Pig liver is a nutritious delicacy with various cooking methods, which those who love to eat it naturally understand. If a pregnant mother really wants to eat pig liver, what should she do to make it suitable for herself? Next, the editor will recommend specific methods for preparing pig liver during pregnancy. Let's learn together.
Pig liver is indeed a good blood supplement. If expectant mothers like to eat pig liver, it is recommended to eat it 1-2 times a week. The recommended method is braised pork liver:
Preliminary preparation: appropriate amounts of pig liver, seasoning salt, cooking wine, monosodium glutamate, scallions, ginger slices, and soy sauce. Expectant mothers who enjoy seasoning can also prepare appropriate amounts of Sichuan pepper, star anise, cloves, fennel, cinnamon, tangerine peel, and grass fruit.
Production method:
1. Slice the pig liver and wash it repeatedly with clean water. Add scallions and ginger to boiling water, then add pork liver and cook for about 3 minutes before removing it;
2. Prepare an appropriate amount of water in the pot, and now start boiling the brine. Add seasoning such as refined salt, monosodium glutamate, cooking wine, soy sauce, etc., adjust to high heat, and boil for about 5 minutes until boiling;
3. Turn off the heat, pour pig liver into the pot, heat it until it is dead, then remove and cool it, and put it on a plate to eat.
In addition to braised pork liver, stir fried persimmon and pepper with pork liver can also help expectant mothers supplement iron and vitamins. If you like it, expectant mothers may want to give it a try for a change of taste.
