Raw materials:

Pig liver, cooking wine.

Dip in juice:

Garlic, soy sauce, sugar and sesame oil.

Exercise:

1, pig liver was washed repeatedly under running water;

2, into the pot, the water has not passed the pig liver;

3, put a tablespoon of cooking wine, boil over medium heat, skim off the floating foam, and turn to low heat for 40 minutes;

4. Turn off the fire and open the lid. After the pig liver is cool, take it out of the soup, cut it into thin slices with a sharp knife and put it on the plate;

5. Use garlic, soy sauce, sugar and sesame oil to make a flavor juice. Dip it in the sauce when eating.

Tip:

1, when cooking pork liver, cook it slowly with low heat. Fire can easily bake a lot of big holes in pig liver.

2. After the pork liver is cooked, soak it in the soup and cool it. Take the slices out of the soup when eating. If you can't finish eating, put it back in the soup quickly, or the pig liver will dry and taste bad.

3. It is best to use liver powder (yellow one) to make white-cut pig liver. I didn't buy powdered liver this time, but I used blood liver as shown in the picture. In fact, blood liver is more suitable for frying.