The water hyacinth pork liver is made from egg yolk and pork liver, which is a time-consuming process. Due to the different shapes of pig livers, not every pig liver has enough space for the salted egg yolk, but as long as there is a part that can be made into a pocket, we will gently put the egg yolk in, and prevent the liver from cracking or the egg yolk leaking , and then carry out processes such as deodorization, pickling and boiling. Our standard for each bag of water hyacinth and pork liver is three to four egg yolks.
●Preservation method: Frozen
●Storage time: 12 months
●Eating method: Pork liver with water hyacinth has the effect of invigorating qi and strengthening spleen. It should be thawed before eating, then steamed and cut into thin slices before eating (steam for about 8-10 minutes). The water hyacinth and pork liver can be eaten directly, or dipped in soy sauce or chili oil according to personal taste.