How to wash pork liver to not be fishy. Bouncy meat.

🧼 How to wash pork liver to be not fishy + soft bouncy meat (1kg)

📍 raw materials for washing and fermentation.

- 1 kilogram pig liver (slice fit)

- 1 tablespoon ground salt

-2 tablespoons cassava flour

-1 tablespoon vinegar (or 1 tablespoon lemon juice)

- Very cold water. About 1.5 liters. (Prepare to add ice.)

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🔹 The procedure to wash the pig's liver is not fishy.

1.Slice the liver into thin slices (about 0.5cm) to ripen quickly and softly.

2. Put the liver into the basin. Add salt + vinegar + oil flour. Gently crumble all over. The flesh will release blood and mucus.

3. Pour the effluent and rinse with cold water 2-3 times until the water is clear.

4.This procedure clears the bleeding, reduces the fishy smell and makes the meat clean.

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🔹 The fermentation step to bounce soft.

1. After washing, dry the water.

2. Ferment with

1 tablespoon cassava flour

1 tablespoon soy sauce

1 teaspoon vegetable oil

2 tablespoons cold water

3. Mix well. Rest in a simple compartment refrigerator for 15-20 minutes.

4.When stir-frying, set the hot oil pan in the middle (not too strong), stir-fry quickly for 30-40 seconds. The meat will be soft, bouncy, not hard.

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💡 Ming's trick.

Cold water is very important because it slows down protein contraction and makes the meat less solid.

Do not stir the liver for too long, because long periods of high heat will harden the liver and crush the throat.