1. Put the newly bought raw pig liver under running water, rinse it for 10 minute, and then cut it into 2-3mm liver slices. When cutting liver slices, try to cut them evenly. Too thick or too thin is not good.

2. Soak the cut liver slices in clear water for about 30 minutes, and change the water repeatedly until the water becomes clear. It would be better if the fresh water for soaking liver tablets is replaced by light salt water, because the infiltration of light salt water is more conducive to soaking toxic substances in liver tablets.

3. Take out the liver slices and drain the water, then add about 10 ml of aged vinegar (if white vinegar is used, it should be reduced appropriately) to every 500 grams of pig liver and stir evenly. Adding vinegar to pig liver can remove the odor, which is also the key to the difficulty of cooking pig liver, and the cooked pig liver will be more tender.

4. Add a proper amount of water to the pot and boil it, then pour it into the liver slices. After seeing the discoloration of the liver slices, continue to cook for about 30 seconds, immediately leave the fire, soak in the soup at room temperature, and then take out the liver slices and drain them.

Second, the cooking method of cutting into large pieces

1. Cut the fresh raw pig liver into 3 or 4 pieces according to the shape, put it under the tap and rinse it with running water, then soak it in clear water or light salt water for about 2 hours, and change the water repeatedly to soak out the blood in the pig liver.

2. After the water in the pot is boiled, put the pork liver block, adjust the fire to keep the water temperature at about 95 degrees, and leave the fire immediately after cooking for about 5 minutes (the pork liver does not bleed when tied with chopsticks), then soak the pork liver in the soup and naturally cool it to room temperature, take it out and drain it, and change the knife according to the cooking needs.