Practice 1: Braised pork liver

Ingredients (pork liver, onion, ginger, star anise, cinnamon, pepper, rock sugar, fragrant leaves, yellow wine, soy sauce and salt)

Wash pig liver, soak it in clear water, and change water several times in the middle.

Rub the surface of pig liver with salt for 5 minutes and wash it with water.

Boil water in a pot, blanch in boiling water, remove and drain.

Put onion ginger, star anise, cinnamon, fragrant leaves, prickly ash and crystal sugar into a casserole, bring to a boil, and simmer for 10 minute.

Boil pork liver with blanched water, add yellow wine and light soy sauce, continue to simmer for about 20 minutes, and cook with chopsticks until there is no blood.

Add some salt to taste, turn off the fire and soak. When eating, take out the slices and dip them in the sauce.

Practice 2: Marinate pork liver.

Ingredients (pork liver, red pickled pepper, pickled ginger, starch, minced garlic, Jiang Mo, soy sauce, chicken essence).

1. Buy pig liver, soak it in cold water for 10 minute, wash it, cut it into thin slices, and then rinse it repeatedly under the hose until there is no blood.

2. Add soy sauce, Jiang Mo and minced garlic. Mix starch with cooking wine. Play 15 minutes. Because pickled peppers have salt, I didn't put salt in them.

3. Hot pot, put vegetable oil, tobacco, stir-fry bean paste, add pork liver ginger and pickled pepper and stir-fry quickly, usually add chicken essence for one minute. Immediately out of the pot, tender and fragrant pickled pork liver came.

Practice 3: Sauté ed pork liver with sauce

Ingredients (pork liver, oil, light soy sauce, soy sauce, batter, white wine, sugar, salt, starch, white pepper, five-spice powder, green garlic)

Slice pig liver, wash it, soak it in clear water for half an hour, and drain it.

Add 1 tbsp oyster sauce, a little salt and a little white wine, grab well, then add 2 tbsp cornflour, mix well and refrigerate for 4 hours.

Onion slices

Turn off the fire as soon as the water boils.

Rinse pig liver several times, remove it immediately, and cool it for later use.

Put a little oil in the pot.

Stir-fry the onion until fragrant, and then set it aside.

Add a little oil, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon light soy sauce, 1 tablespoon batter, a little sugar, a little minced onion and garlic, stir-fry over medium heat until fragrant, and then add a little water to boil.

Pour pork liver and onion, sprinkle with a little spiced powder and stir-fry over high heat.

Stir-fry until the juice is dry and sprinkle with a little white pepper.