Deadly mistake when eating pig liver

Below are mistakes in processing pork liver that everyone needs to stop making immediately:

Eat undercooked pork liver

There are still many toxins left in pig liver, not only that, but even though the daily food of pigs has been processed, it certainly still contains many substances that are not good for health. Therefore, it should be processed carefully before eating.

Pork liver with kale

Combining pork liver with kale will cause the vitamin C in the kale to break down and lose its effect. Therefore, you should not process these two ingredients together.

Pork liver with celery and carrots

Just like kale, pork liver contains metal ions and they will break down vitamin C, making carrots ineffective.

Celery contains cellulose and oxalic acid, if combined with pork liver will limit the body's absorption of iron.

How to cook pork liver properly

First, you should soak the pork liver in salt water for about 10 minutes before processing.

It is better to soak it in salt for at least 30 minutes so that the toxins in the liver can be partially decomposed. The pig liver must have all the blood removed and be cooked thoroughly before eating.

If you cook too quickly, there will not be enough time to kill bacteria and parasites in the liver.

In addition, you can clean and deodorize pork liver by using white wine or red wine, white vinegar to wash the pork liver to remove the fishy and foul smell.

Another way is to remove the outer membrane, then soak it in milk before cooking, the pork tendon will no longer have a fishy smell.

How to eat pork liver safely

The toxins in pig liver have not been completely eliminated, so those toxins will remain in the blood in the liver. If you consume a lot of liver like that, it can lead to cancer, leukemia or other diseases.

Because the blood containing toxins in the liver is dispersed and exists in thousands of liver sinuses, after buying pig liver, you must wash it for a while under the tap, then soak it in a basin of water for 1-2 hours to remove residual blood.

When soaking pork liver, you need to pay attention to soaking it in water. If you need to process it quickly, you should divide it into 4-6 pieces and wash it lightly in a basin of water, then put it in a basket and continue to wash it under running water.

Or you can soak it in salt water for 10 minutes to half an hour to help the liver decompose all the toxins. Many people also soak the liver in fresh milk to remove the bad smell and make it more delicious.

After soaking the liver, it must be washed thoroughly, all the blood in the liver must be squeezed out, and then cooked thoroughly before eating. If the liver is not cooked, the bacteria and parasite eggs in the liver will not be killed and can still cause disease.

You can combine pork liver with carrots. Carrots contain a lot of carotene, of which betacarotene is the most abundant. In the body, betacarotene is broken down into vitamin A by the liver and small intestine.

In addition, carotene has an important effect in preventing cancer, especially lung, stomach, skin, mouth cancer... helping to strengthen immunity, prevent cardiovascular disease and cataracts.