First of all, the pig heart, the pig liver comes back to make water for it, eat meat in the tide, and buy some blood sausage in the heart and liver if you write it. Well, it's up to me to expose my liver first after breaking up. I don't want to cook for too long, let alone for a while. You can also put sauerkraut when you get the oil. It tastes like a pig-killing dish, a first-class pig-killing dish in Northeast China. Very tasty