firstly, the bought donkey liver is rinsed with clear water for several hours (to remove bloodshot and coquettish smell), then boiled with boiling water, and the sliced donkey liver is "blanched" (the time is not too long, otherwise the donkey liver will harden and VA will be destroyed), then it is fished out, put on a plate, sprinkled with raw chopped green onion

Then, another pot is made, with minced garlic and diced pepper, and a proper amount is poured in.