The Biggest Mistake When Cleaning Liver: Just Using Water Is Like Eating Toxins – A Chef’s Trick to Eliminate Odor and Toxins

Pork liver is an affordable yet nutrient-dense ingredient, packed with iron and protein, making it an underrated star on the dining table. However, this humble delicacy hides a small "trap" – if not handled properly, it can end up tough, gamey, and even carry traces of residual blood and toxins from the liver tissue, all of which might unknowingly make it to your plate.

Rinsing liver with just water? That’s practically useless! As the body’s primary detoxification organ, the liver naturally accumulates metabolic waste and residual toxins. The visible dark-red blood, impurities lodged in the connective tissues, and potential bitterness from bile deep within the liver simply won’t budge under a mere water rinse. The result? Persistent gaminess, a coarse and rubbery texture, and not to mention potential health concerns.

Want to eliminate these issues for good? Just add one extra step during cleaning—a time-tested trick backed by practical science.

1. Rice Water Soaking Method

Don’t toss the starchy, milky-white water left after rinsing rice! It’s rich in starch granules, which have excellent absorption properties. Slice the liver into thick pieces or chunks and submerge them in the rice water. Gently massage for a few minutes, and you’ll be amazed as the once-clear water turns cloudy and reddish—proof that blood and impurities are being pulled out! Soak for 15–20 minutes, replacing the rice water once for better results.

2. Flour Scrub Method

No rice water? Regular all-purpose flour works just as well. Coat the damp liver evenly with flour, as if dressing it in a fine "snow coat." Then, gently knead and massage it for 2–3 minutes. The fine, dry flour particles absorb moisture and impurities, forming a sticky paste. Rinse thoroughly under running water, and watch as the trapped grime washes away.

Recommended Recipe: Spicy Cold Tossed Pork Liver

Ingredients:

• Fresh pork liver: ~300g

• Garlic: 5–6 cloves, minced

• Thai chili peppers: 2–3, sliced

• Fresh cilantro: a handful, chopped

• Scallions: 2–3, finely sliced

• Light soy sauce: 3 tbsp

• Black vinegar: 1.5 tbsp

• Oyster sauce: 1 tbsp

• Sugar: 1 tsp

• Sichuan peppercorn oil (optional): 1 tsp

• Sesame oil: 1 tsp

• Toasted white sesame seeds: for garnish

Key Steps:

1. Thorough Cleaning: Use the rice water or flour method to remove all blood and impurities. Drain well—this is non-negotiable for a non-gamey, tender result!

2. Gentle Poaching: Place the cleaned liver in cold water with ginger slices, scallion whites, and 1 tbsp cooking wine. Crucial tip: Keep the heat low! Maintain a gentle simmer (around 90°C/"shrimp-eye bubbles") for 15–20 minutes (adjust based on thickness). Pierce the thickest part with a chopstick—if no blood seeps out, it’s done. Immediately shock in ice water to lock in moisture, ensuring a silky, springy texture.

3. Slicing & Dressing: Once cooled, slice thinly against the grain for tenderness. Arrange on a plate. In a bowl, mix soy sauce, vinegar, oyster sauce, sugar, peppercorn oil (if using), and sesame oil until the sugar dissolves. Adjust seasoning to taste.

4. Aromatics & Finishing Touch: Pile minced garlic, chilies, cilantro, and scallions over the liver. Drizzle the sauce evenly. Heat 1–2 tbsp oil until smoking, then pour sizzling over the aromatics to unleash their fragrance. Sprinkle with sesame seeds.

5. Final Toss & Chill: Gently mix everything. Cover and refrigerate for 15–30 minutes to let the flavors meld. The liver will soak up the spicy, tangy, umami-rich sauce while becoming irresistibly chilled and crisp.

Why These Methods Work:

• Rice water/flour act like magnets for impurities, lifting away toxins and blood.

• Low-temperature poaching prevents toughness, while the ice bath firms up the texture.

• Aromatic oil pour (a Chinese technique called "liang ban") unlocks bold, layered flavors.

Serving Suggestion:

Pair with steamed rice or as a beer snack. The contrast of cool, spicy liver with warm rice is divine. Leftovers? They taste even better the next day as the flavors intensify!

Pro Tip: For extra safety, briefly blanch the liver in boiling water with vinegar before the main cook—this further neutralizes any residual toxins.

Now, revel in your perfectly clean, toxin-free, and explosively flavorful pork liver dish—a triumph of technique and taste!