Why do pig livers need to be soaked in salt water to remove toxins?

Pork liver is quite delicious. Whether it is stir-fried or cooked, it tastes very good. However, it is said that you need to soak the pork liver in salt water before eating it. Here is why pork liver should be soaked in salt water. To flush out toxins.

Why should pig liver be soaked in salt water?

When eating pig liver, the method is the most important. Each time, the pig liver should be cut into pieces first, and then soaked in salt water for an hour, so that the toxins on the pig liver can be washed away, and you can eat it with confidence.

Taboos for eating pig liver

Pork liver contains a variety of nutrients. It is rich in vitamin A and trace elements iron, zinc, and copper. It is tender and delicious, but you must eat it before eating it. Detoxify.

Pork liver is the largest poison transfer station and detoxification organ in the pig body. Various toxic metabolites and certain toxic substances mixed into food, such as pesticides, will accumulate in the liver and be detoxified by it. Excretion, or its chemical processing and transport to the kidneys, where it is excreted in the urine. The liver can also produce inflammation and even liver cancer. In addition, there may be diseases such as liver parasites.

If the various toxic substances in the liver cannot be eliminated, or the detoxification function is reduced, toxic substances will remain in the blood of the liver, which may induce cancer, leukemia and other diseases.

Since the toxic blood in the pig liver is dispersed in tens of thousands of liver sinusoids, after buying the pig liver, rinse it under the tap and then soak it in a basin for 1 ~2 hours to eliminate residual blood. Make sure the water completely submerges the pork liver. If the pig liver needs to be cooked in a hurry, cut it into 4 to 6 pieces depending on its size, put it in a basin and wash it gently, then put it into a mesh basket and rinse it under tap water.

In addition, don’t blindly seek tenderness when frying pork liver, otherwise, it will not be able to effectively remove toxins and kill bacteria and parasite eggs.

Pork liver may cause vitamin A poisoning

The content of vitamin A in pig liver is particularly high, and vitamin A does not mean that the more you eat, the better. Vitamin A is fat-soluble and is not easily excreted from the body. Excessive intake may cause toxicity and may lead to abnormal bone growth. It has a greater impact on pregnant women and may affect the development of the fetus.

How to choose pork liver

Pork liver can be divided into powdered liver, noodle liver, hemp liver, stone liver, dead pig liver and water-filled pig liver according to its quality. Among them, the quality of powdered liver and noodle liver is better, while the dead pig liver and flooded pig liver are the worst quality. The other two kinds of pig liver are between good and bad, with average quality. Let’s talk about the characteristics of these types of pork liver.

1. Pink liver and facial liver. The meat of these two types of pork liver is uniform, soft and tender. With a little force of your fingers, you can pinch the liver into small incisions. When cooked, it will taste fresh and tender. The difference between the two is that the former is colored like chicken liver, while the latter is ocher in color.

2. Hemp liver. There is an obvious white network on the back of the hemp liver. The cut area is not as tender as the pink liver and facial liver when touched by hand. It is tough in texture when cooked and cannot be chewed.

3. Stone liver. The color of stone liver is dark red, and the meat is harder than the above three. It is difficult to insert your fingers even with a little force. You need to chew more before eating.

4. Pig liver died of disease. The color is purple-red, with residual blood overflowing after incision, and a few have blisters. Although there are no traces after the seller dug it up, it has no umami flavor after cooking. Because the heating time for making soups and stir-fries is short, it is difficult to kill bacteria, and it is harmful to health after eating.

5. Fill the pork liver with water. The color is ocher and white, and it is plumper than pork liver that has not been filled with water. It will sink when pressed by your finger and recover after a while. Water will overflow from the incision. After a short period of high temperature, it will also contain bacteria, which is not good for health.

In addition, we also want to say that fresh pork liver is elastic, shiny, not dry, has no fishy smell, and blood flows out when cut!