The most authentic way to marinate beef liver

1. The first to wash the porcini mushrooms, with a knife in the porcini mushrooms on the curved flower twill cloth, put the porcini mushrooms into a pot of boiling water, plus wine, garlic and cook for 10 minutes, and then the porcini mushrooms, wash with cold water for 2 times, drying water reserved.

2. Put salt, soya sauce, aroma science bag and porcini mushrooms into a pot of cold water, boil, change to a warm fire to cook, to be cooked,

leave the fire mouth, fished up and cooled, that is, the finished product.

Way two

Food: porcini mushrooms 500g rice wine 30Ml dried chili peppers 4 to 6, crushed Sesame peppercorns 10 good ginger 3 slices, crushed aniseed 1 to 2 old rock candy 5 ginger appropriate soy sauce 60Ml garlic a head

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1 cleaning porcini mushrooms, cross cut, put into cold water and soak. As this aspect of the liver is relatively large, soaked for about two hours and thirty minutes. Every thirty minutes to change the water.

2 porcini mushrooms are bigger then, divided into two to three pieces, nicked water. Change a clean pot, put in the spices and old rock sugar, low heat cook until the old rock sugar thoroughly dissolved, put in the porcini mushrooms. Bring to a boil over the fire, pour in the soy sauce, and cook over moderate heat for 40 minutes. Poke with chopsticks, if there is no blood, OK. if there is, cook again over moderate heat and poke again every 10 minutes.

3Let the porcini mushrooms and marinade of course cool and put it in the refrigerator overnight. The next day, cut into slices and take.

4 Pat the garlic, mince it and pour in some soy sauce.

Method three

Porcini mushrooms a piece of 400 grams sugar two spoons salt three spoons soy sauce appropriate chili pepper noodles pepper grains ginger

1 will be cleaned porcini mushrooms, put ginger slices, put the water has not exceeded the porcini mushrooms, boil.

2 Pour off the first boiling tonic soup and clean the porcini mushrooms with warm boiled water. (to remove blood stains)

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3 porcini mushrooms in the pot, add boiling water before the porcini mushrooms, then put in ginger slices, sugar, salt, chili pepper, pepper grains, and pour in soy sauce to make the tonic soup is soy sauce color.

4 and then the Chinese fire cook for an hour and a half up and down, during the period of time, depending on the situation will be the porcini mushrooms turned over a few times, so that it can be evenly digested and absorbed material juice.

5 to evaporate most of the water, the sauce in the pot thickened, just began to bubble (sauce bubbles will not have over the porcini mushrooms), the value of five minutes to rotate the porcini mushrooms once.

615-20 minutes later, the sauce collects wet, the porcini mushrooms. Once the porcini mushrooms have warmed and cooled, they are ready to be sliced and plated.