2. Wash the pork liver and cut it into strips five centimeters wide. After controlling the water, add salt, stir well, put it in the pot, seal it and put it in the refrigerator 12 hours. Then pour out the excess juice, add sugar and stir well, and then continue to seal the refrigerator for refrigeration 12 hours. Still pour out the excess juice, add high-alcohol liquor and stir well, and then continue to seal the refrigerator for refrigeration 12 hours. Finally, thread each pig liver and air it for more than a week.

3. Wash and steam for half an hour before eating, and then slice and eat.