How to choose pork liver

　　first step

　　Pork liver is rich in nutrients and tastes good, and is very popular among eaters. Pork liver can be divided into powdered liver, noodle liver, hemp liver, stone liver, dead pig liver and water-filled pig liver. The first two are superior, the middle two are inferior, and the last two are inferior.

　　Step 2

　　Pink liver and noodle liver: soft and tender in texture. You can insert your finger into the cut part with a little force. When cooked, it will taste fresh and tender. Differences: The former is similar in color to chicken liver, while the latter is ocher in color.

　　Hemp liver: There is an obvious white network on the back. The cut area is not as pink when touched by hand. The surface of the liver is tender and soft. When cooked, it is tough and not chewy. Life common sense

　　Stone liver is dark red in color and harder than the above three. It is difficult to insert your fingers even with a little force. You have to chew more before eating.

　　Step 3

　　Pork liver that died of disease: purple-red color, residual blood overflowing after incision, a few raw and thick blister . If it is not whole, although there is no trace after the seller digs it out, it will have no umami flavor after cooking. Because the heating time of steaming and stir-frying is short, it is difficult to kill bacteria, and it will harm the body after eating. healthy。

　　Step 4

　　Pork liver filled with water: The color is ocher and white, and it is plumper than the liver that has not been filled with water. It will sink when pressed by fingers and recover after a while. Water will overflow after cutting. It will have poor flavor after being cooked. It will also carry bacteria without high temperature, which is not good for health.