1. Soak the pork liver in water for 40 minutes.

2. Cut the soaked pork liver into 5 cm wide strips.

3. Control the water content of the cut pork liver.

4. Put the water-drained pork liver into a basin and add salt.

5. Stir thoroughly and evenly.

6. Cover with plastic wrap and marinate in a cool place for at least 12 hours.

7. Continue to control the moisture of the marinated pork liver.

8.Put it into a basin and add sugar.

9. Stir thoroughly and evenly.

10. Cover with plastic wrap and marinate for at least 12 hours.

11. The marinated pork liver controls water.

12. Pour in strong liquor.

13. Stir evenly and marinate for 12 hours.

14. Control the moisture of the marinated pork liver.

15. Thread each piece of pork liver separately with cotton thread.

16. Hang it in a cool, ventilated place to dry for 4 to 7 days.

17. Store the dried pork liver in the refrigerator.

Recipe tips:

1. Pork liver must be soaked before making.

2. The marinating time should not be less than 12 hours for each operation, so that the taste is good.

3. Liquor must be added last.

4. The surface of the dried pork liver is basically dark brown and a little hard.