Beichuan Gold Silver Pig Liver [Sichuan Beichuan Specialty]

What is Beichuan Gold Silver Pig Liver? Authentic Sichuan Beichuan specialty: Beichuan Gold Silver Pig Liver

Content summary:Do you want to know what Beichuan Gold Silver Pig Liver is? This article is a detailed introduction to the special product of Beichuan, Sichuan Province - Beichuan Gold and Silver Pig Liver. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beichuan Gold and Silver Pig Liver. The full text takes about 8 minutes to read, mainly including the basic introduction of Beichuan Gold and Silver Pig Liver and its nutritional value? The production method of Beichuan gold and silver pig liver, the tasting and eating method of Beichuan gold and silver pig liver, etc

Basic Introduction to Beichuan Jinyin Pig Liver

Beichuan Jinyin Pig Liver is a mixture of pig liver and pig fat. Bright in color and delicious in taste, it is best to add fat to pig liver when it is still fresh, and then smoke it dry together. This way, it tastes very fragrant. The liver is an important organ in animals for storing nutrients and detoxifying, containing rich nutrients and having nutritional and health functions. It is one of the most ideal blood supplements

100 grams of food contains 21.3 grams of protein, 4.5 grams of fat, 1.4 grams of carbohydrates, 11 milligrams of calcium, 270 milligrams of phosphorus, 25.0 milligrams of iron, 5.78 milligrams of zinc, 0.40 milligrams of thiamine, 2.11 milligrams of riboflavin, 16.2 milligrams of niacin, and 18 milligrams of ascorbic acid. Nourish the liver, improve vision, and nourish blood. Used for conditions such as blood deficiency, yellowing, night blindness, red eyes, edema, and athlete's foot. Suitable for people with weak Qi and blood, pale complexion, and iron deficiency anemia to consume; Suitable for people with eye diseases such as blurred vision, night blindness, dry eye syndrome, corneal softening after childhood measles, and internal and external opacities caused by insufficient liver blood; Suitable for cancer patients and consumption after radiotherapy and chemotherapy. Pig liver is rich in iron and phosphorus, which are essential raw materials for hematopoiesis. Pig liver is rich in protein, lecithin, and trace elements, which are beneficial for children's intellectual and physical development. Pig liver contains abundant vitamin A. Eating pig liver regularly can gradually eliminate ophthalmic diseases. According to modern medical research, pig liver has various anti-cancer substances, such as vitamin C, selenium, etc., and the liver also has strong anti-cancer ability, containing special substances that resist fatigue. The liver is an organ that stores nutrients and is also a detoxifying organ, constantly exerting its detoxifying effect. After metabolism by the liver, toxic substances and detoxifying products can be excreted from the body with the secretion of bile. Therefore, a normal liver itself is non-toxic and can be safely consumed

Method for making Beichuan Jinyin pig liver

Main ingredients: 500g pig liver, 150g fat meat

Seasoning: 1g Sichuan pepper, 1g monosodium glutamate, 25g cooking wine, 10g scallions, 5g salt, 10g ginger, 5g white sugar, 10g sesame oil

Preparation steps:

1 Clean the pig liver and cut it into long strips with a thickness of 5 centimeters

2. Crush both scallions and ginger

3. Mix chopped scallions, ginger, Sichuan peppercorns, cooking wine, white sugar, monosodium glutamate, salt, and pork liver together, marinate for about 2 hours

4. Cut the fat meat into strips 1.5 centimeters thick

5. Marinate the chopped scallions, ginger, salt, and fat well

6. After marinating the liver and meat, use a small knife to make a cut in the pork liver, put in the fatty meat strips, and seal the cut with a small bamboo stick

7. Place the processed pork liver in a baking tray, pour the original juice of marinated pork liver on top, and put it in the oven

8. The oven temperature should be between 200 ℃ and 250 ℃. After baking, take it out to cool and brush it with sesame oil to prevent it from drying out

9. When eating, cut the pork liver into slices and place them on a plate

Production tips:

1 When making an incision on pig liver, do not penetrate to avoid oil leakage

2. When selecting ingredients, it is best to choose fresh colored pork liver

3. Pig liver should be cooled thoroughly before cutting, so that the fat has solidified

Tasting and Eating Methods for Beichuan Gold and Silver Pig Liver

Pig Liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybeans, tofu, quail meat, or wild chicken; Not suitable for consumption with foods rich in vitamin C such as bean sprouts, tomatoes, chili peppers, edamame, hawthorn, etc; Animal liver should not be consumed with drugs such as vitamin C, anticoagulant drugs, levodopa, levodopa, and phenethylamine

Fat meat: Pork should not be eaten with black plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep liver, coriander, turtles, water chestnuts, buckwheat, quail meat, and beef. It is not advisable to drink a large amount of tea after consuming pork

Due to the toxic blood in pig liver being dispersed and retained in tens of thousands of hepatic sinusoids, after buying pig liver, it should be rinsed under a tap and then soaked in a basin for 1-2 hours to eliminate residual blood. Pay attention to completely submerging the pig liver with water. If pig liver needs to be cooked urgently, it can be cut into 4-6 pieces according to its size, placed in a basin, gently scratched and washed, and then placed in a mesh basket and rinsed clean under tap water

In addition, when stir frying pig liver, do not blindly seek tenderness. Otherwise, it cannot effectively detoxify or kill bacteria and parasite eggs. It should be stir fried over high heat for at least 5 minutes to completely turn the liver into a grayish brown color without visible blood streaks. The best way to treat anemia with spinach is to cut and make fresh pork liver on site. After cutting fresh pork liver and leaving it for a long time, bile will flow out, which not only loses nutrients, but also causes many particles to coagulate on the pork liver after frying, affecting its appearance and quality. Therefore, after slicing pork liver, seasonings and wet starch should be quickly mixed and put into the pot as soon as possible