1. Wash the prepared pig liver and dry it for later use.

2. Then cut the pig liver into long strips with a knife, as shown in the figure.

3. Then put the pork liver and water into the basin.

4. Then add the right amount of white vinegar and the right amount of cooking wine, as shown in the figure.

5. Then soak for two hours, take out and dry.

6. Pour it into the big basin again for better pickling.

7. Then add white wine, as shown in the figure.

8. Then add the right amount of salt, the right amount of pepper noodles, the right amount of pepper noodles, the right amount of sugar, and the right amount of fennel and mix well.

9. Then put it in another pot, as shown in the figure.

10, and then marinate in another pot 12 hours.

1 1, then put each pig liver on the line and prepare to air dry.

12. Finally, hang it up and air-dry it outside for one month, so that the salted pork liver can be cured, that is, the air-dried type.