Why does pig liver turn green? Can you still eat pig liver if it turns green?

Friends who like to eat pork liver should have this experience! The stir-fried pork liver eaten in the restaurant is particularly tasty and goes well with rice, but the pork liver cooked by yourself tastes very different. What is the reason? In fact, there are some tips for stir-frying pork liver. You will know it when you open it!

Contents of this article

1. Why does pig liver turn green?

2. Can you still eat pig liver if it turns green?

3. Tips for making pork liver tender and smooth

Why does pig liver turn green?

It should be that the bitter gall on the liver was broken and was not removed cleanly at the time. When choosing liver, do not eat liver with abnormal color and smell. Normal liver should be fresh and clean, without odor, reddish brown or light brown, without bile, without blisters, smooth and smooth surface, slightly bloody, leaf-shaped edges, and no yellow bile, worm bodies and foreign objects in the hepatic duct after cutting. The surface of the deteriorated liver is gray-brown, green and black, dull, easy to break when pressed, inelastic, dark red when cut, and has a sour smell. Abnormal liver is blue-purple, brown-black, light yellow, khaki or grayish white, the liver is enlarged or atrophied, there are white or yellow lumps on the surface, it is easy to break or lime-like when pressed by hand, and some abnormal livers have red spots, white blisters and silky patterns on the surface. Cutting the liver can show yellow bile, sand-like objects or yellow-white dots in the hepatic duct, and sometimes there are flaky worm bodies.

Can I eat pig liver if it turns green?

1. Situations where you can eat.

The pig liver has several blood vessels, one of which is connected to the gallbladder. When the gallbladder is removed, a little bile leaks out, and part of the liver will turn green. This is not a big deal. You can eat it.

2. Situations where you cannot eat.

If the entire pig liver changes color completely, smells stale, or even a little smelly, it cannot be eaten.

Tips for making pork liver tender and smooth

1. Don't cut the pork liver too thin, otherwise it will become hard after heating. It is more appropriate to cut it into 2~3 mm thick, so that the fried pork liver will be elastic.

2. The pork liver must be soaked and rinsed repeatedly to fully remove the blood and mucus between the layers. This way, the pork liver will be crispy, tender and refreshing after frying.

3. Pork liver needs to be marinated in advance before cooking. Use cooking wine, vinegar, onions, and ginger slices to remove the fishy smell, and use salt, light soy sauce, sugar, and MSG to enhance the flavor. If you want a smooth taste, you need to use dry starch to starch it. The key point is to minimize the time for seasoning and stir-frying in the pan during cooking.

4. The amount of oil used for frying pork liver should be slightly more than that for normal cooking. The starched pork liver is easy to get stuck in the pan if there is not enough oil.

5. Stir-fry over high heat throughout the process. The best way to keep pork liver fresh is to shorten the cooking time. High temperature will "seal" the flavor and moisture in the meat in the shortest time.