Wash pig liver and remove fascia.

2.

Cold water bubble, change water several times in the middle.

3.

Put it in a pot, add cooking wine and blanch it to remove the fishy smell. Rinse with clear water and put it back in the pot. Add salt, pepper, onion ginger and cooking wine for curing.

4.

Put the skin into the pot, blanch it with cooking wine and rinse it with cold water. Blanch in a pot, rinse with cold water, and repeat several times until there is no grease on the skin. Add minced onion and ginger, add water to boil, and simmer to form a viscous frozen liquid.

5.

Take a part of frozen pigskin and add chopped pig liver to boil, and season with salt, chicken essence, sugar and pepper.

6.

Pour it into a fresh-keeping box and let it stand for molding.

7.

Freeze the remaining skins, season them, then pour them into a fresh-keeping box and let them stand for molding.

8.

Change the knife and set the plate. Slice garlic cloves and put them in plum blossoms for dish decoration.

9.

Dish decoration: plum petals: garlic petals: red pepper stems: celery