Wuxi Braised Liver in Sauce

Wuxi Braised Liver in Sauce

　　“Wuxi Braised Liver in Sauce” has a long history and a rich, enduring flavor. It is commonly enjoyed as a festive dish in the Wuxi region.

　　Ingredients: 5 kg of fresh pig small intestines and pig liver, spice packet (star anise, cinnamon, cloves) 40 g, ginger 40 g, sugar 125 g, soy sauce 400 g, yellow wine 150 g, saltpeter water, and an appropriate amount of raw alum

　　Preparation Method:

　　1. Cut off the pig small intestines along with the mesentery fat, turn them inside out, clean and wash thoroughly, then place in a pot. Add saltpeter water, raw alum, and water, and bring to a boil over high heat. Stir continuously with a wooden stick until the intestines are no longer greasy and all impurities are removed. Rinse again with clean water, invert and hang each piece on an iron hook, pat dry, and cut into small sections.

　　2. Wash the pig liver, boil it in hot water until it is about 70% cooked, then remove and cut into small pieces. Then wrap each piece of liver with a section of small intestine (i.e., tie a small knot with the intestine around the liver piece to enclose it inside).

　　3. Use an appropriate amount of water, add yellow wine, sugar, ginger, soy sauce, and the spice packet. First boil over high heat for about 2 hours, then simmer over low heat for 0.5 hour until fully cooked. It is then ready to eat. Approximately 5 kg of ingredients will yield about 3 kg of finished product.

　　Product Features: Deep red in color, tender and crispy, with a delicious taste. Eating the liver and intestines together offers a unique and special flavor.