4as a cold supper .
By Irene Kuo
This is a firm-textured liver with the clean taste of salt and the faint spiciness of Szechuan peppercorns.
Many people avoid liver because of its strong taste and troublesome texture. When undercooked, it is bloody and mushy; when medium-cooked, it is mealy; and when overcooked, it is dry. The parboiling procedure here eliminates the strong odor and draws out the thick residue. The long simmering firms the texture without drying out the meat. Finally, the ma