Pig liver 400g soybean oil 15g onion 10g ginger 2g soy sauce 400g cooking wine 20g sugar 5g pepper noodles a little.

Method for making sauce pork liver

1. Soak the whole pig liver in water for about 1 hour, then take it out and blanch it with boiling water.

2. Pour out the water for scalding pig liver, and then pour in 200 grams of water. Cut the onion into 2cm long sections and slice the ginger. Pour it into the pot with cooking wine, pepper noodles, soy sauce, soybean oil and sugar, and simmer 1 hour.

3. Cool the sauce pork liver and cut it into thin slices.

Polygonum multiflorum Thunb. 30g, fresh pig liver 25000g, onion150g, ginger150g, garlic150g, sugar150g, Chinese liquor150g and refined salt/kloc-0.

1. Soak the pork liver in cold water for 20 minutes, then put it in a boiling water pot and tie it tightly for a long time. Put a little salt in the pot when it is tight, then take it out and wash it in cold water.

2. Put the broth into the sauce pan, boil it to remove floating foam, add Polygonum Multiflori Radix, seasoning and cooked nitrate, put the cleaned pork liver into the sauce pan, boil it for 30 minutes, and take it out after cooking.

Ingredients: 300g of pork liver sauce.

Accessories: 30g of Chili oil, 0/5g of sesame oil/kloc-,7g of soy sauce, a little monosodium glutamate, and appropriate amount of onion.

Method 1. Slice the pork liver in soy sauce properly and put it on a plate. Wash the onion and slice it for later use.

2. Mix Chili oil, sesame oil, soy sauce and monosodium glutamate, pour them on the pig liver and mix well.

1. Draw a cross on the raised surface of the purchased pig liver, then soak it in clean water for about 2 hours, and change the water several times to let the blood bubble out of the pig liver;

2. Put the pig liver in a cold water pot, boil it for 2 minutes, skim off the floating foam, then rinse the pig liver with chopsticks in the pot to remove the blood foam still attached to it and take it out;

3. Put clean water into a clean pot, add onion, ginger slices, star anise, tsaoko (chopped with a knife), soy sauce and crystal sugar, and cook the pot with low fire for 10 minute, then add pork liver.

Pour a spoonful of cooking wine and cook for 20~30 minutes according to the size and thickness of pig liver. When it is almost cooked, stick the pig liver with chopsticks until no blood comes out.

Be sure not to overcook it, there will be honeycomb eyes, open the lid after turning off the fire, and remove it after natural cooling, so that the sauce pork liver is ready;

4. I usually don't put salt in the sauce of pork liver, because I dip it in seasoning juice when I eat it;

5. Slice the pork liver and add the sauce.