Pig liver, salt, onion, ginger, cinnamon, angelica dahurica, star anise, cardamom, fragrant sand, fennel, tsaoko, fragrant leaves, cooking wine.

Production steps:

Step 1: Cut fresh pig liver into four pieces, and scrape the fascia on it for later use; Slice the onion and ginger into a bowl, add a little salt and water, and start to grab the juice from the onion and ginger.

Step 2: Add a little edible salt into pork liver, then add onion and Jiang Shui, stir well and marinate for 20 minutes; After curing, pour the pig liver into clear water, rinse it several times, and thoroughly clean the blood inside.

Step 3: Pour clean water into the pot, put cold water from pig liver into the pot, add onion, ginger slices and dried peppers to remove the fishy smell, and beat off the floating foam after the fire is boiled; Then continue to cook for five minutes. It's almost time to take out the pig liver and wash it with water.

Step 4: Prepare seasoning. A little pepper, a small piece of cinnamon, a small piece of angelica dahurica, two pieces of star anise, four pieces of cardamom, a piece of fragrant sand, a handful of fennel, a piece of tsaoko (patted with a knife) and a few pieces of fragrant leaves; Then, add the spices to clean water and wipe off the dust on the surface.

Step 5: Cut the onion into sections and slice the ginger for later use.

Step 6: Heat the pot first, pour the oil, and pour the minced onion and ginger into the pot. Stir-fry until fragrant. Add spices and stir-fry until fragrant.

Step 7: Pour clear water into the pot, then add a little cooking wine, chicken essence and enough edible salt, then pour a little soy sauce and soy sauce, and stir well with a spoon, and the simple brine will be ready.

Step 8: put the pig liver into the pot and let the pig liver be completely soaked in salt water; When the soup in the pot is about to boil, turn the fire to make the soup boil but not boil, then cover the pot and marinate 15 minutes before opening the cover.

Step 9: Open the pot cover, remove the floating foam in the pot, and then fish out the materials in the pot with a colander; When everything is ready, turn off the fire and let the pig liver soak for 20 minutes to fully taste.