Bundle the fried tofu, pork with skin, pork liver, dried bamboo shoots and pig intestines, and then marinate them. The traditional Liyang Liver is wrapped with pig intestines, then added with green onions, ginger, cooking wine, sugar, soy sauce, MSG, and natural spices. Bring to a boil over high heat and then cook over medium heat for an hour to drain the marinade. 1. Wash the inside and outside of the pig small intestine and blanch it in a pot of water to remove the fishy smell; wash the pork with skin and cut it into 0.8 cm thick and 8 cm long slices; cut the pork liver into slices that are basically the same size as the meat; soak the dried bamboo shoots in Wash the hair and cut it into pieces slightly smaller than the pork liver; take each 8-9 cm long piece of fried tofu and set aside.

2. Take 1 slice of pork, 1 slice of pork liver, 1 slice of dried bamboo shoots, and 1 piece of fried tofu, grab them together, pinch one end of the small intestine with your left hand, and wrap it around 3-4 times from left to right. Tie the loop tightly, cut off the small intestine, close the head, and the liver is ready.

3. Put a clean pot on the heat, add cold water, pierce the liver and bring to a boil, skim off the foam, add ginger slices, onion knots, star anise, cinnamon, and add refined salt, sugar, soy sauce, and cooking wine. Turn to low heat and simmer for about 1.5 hours, remove the green onion and ginger slices, add MSG and serve. 1. Pork liver must be blanched before use.

2. The pig intestines must be washed clean, otherwise there will be a fishy smell.

3. When bundling, it should not be too tight or too loose. If it is too tight, the raw materials tied together will not be easy to taste and will not mature easily. If it is too loose, it will loosen when burned in the pot. Taken shape. Generally, the 25cm long pig intestine should be wrapped around the raw material two or three times and then tied up.

4. If you want to make the liver prick taste good, you must do more at one time and burn more. Main ingredients: pig intestine, pork liver, pork belly

Accessories: fried tofu, dried bamboo shoots

Seasoning: cooking wine, light soy sauce, dark soy sauce, star anise, pepper, grass fruit, chili ( Red, small), tangerine peel, rock sugar

Method

1.2. Ingredients: pig intestine, pork belly, pork liver, fried tofu, dried bamboo shoots.

3. Accessories: cooking wine, light soy sauce, dark soy sauce, star anise, pepper, grass fruit, chili, tangerine peel, rock sugar. (Except for liquids, you can omit or replace any auxiliary ingredients. The main purpose is to remove the fishy smell.)

4. Turn the small intestine over and peel off the grease on the inner wall, and use flour and salt on both sides. Wash it again.

5. Put the rinsed small intestine into a pot of cold water, add ginger slices and Sichuan peppercorns and bring to a boil, then cook for a few minutes.

6. Rinse the blanched small intestine with cold water. (The surface is not sticky to the touch)

7. Cut the pork liver into strips and soak in water repeatedly until no blood leaks out.

8.9. Boil the pork liver and pork belly with Sichuan peppercorns and ginger slices. It is easier to cut the pork belly into slices after blanching.

10. Blanch the dried bamboo shoots and set aside.

11. Cut the fried tofu in half.

12. Place pork liver, pork belly, dried bamboo shoots and fried tofu on the small intestine.

13. Wrap the small intestine 3 times and then tie it tightly. (Don’t tie it too tightly to prevent the flavor from being absorbed, and don’t tie it too loosely to prevent it from falling apart.)

14. Stuff both ends of the small intestine. (This is more beautiful and less likely to loosen)

15. Put the prepared liver zha into a casserole, add all the accessories and water that has not covered the zha gan, bring to a boil and simmer over low heat for about 1 hour.

16. The braised liver can be eaten directly.

17. The liver will be more beautiful after thickening and collecting the juice.