Seasoning: appropriate amount of green onion, 5 large slices of ginger, 3 pieces of star anise, cinnamon 1 small segment, 20 ml of white wine, 5 pieces of fragrant leaves, 6 dried peppers, 30 pieces of fennel, appropriate amount of salt and appropriate amount of soy sauce.

Practice steps:

1. Wash pig liver and soak it in clean water for two or three hours, then soak it in bleeding water. (Change water several times in the middle)

2. Put the pork liver in cold water, add the onion and ginger slices, and add 10 ml of white wine to boil.

3. skim off the floating foam after the fire boils.

4. Take out and wash the dregs attached to the pig liver with warm water.

5. Marinade (onion, ginger, fennel, fragrant leaves, star anise, cinnamon, dried Chili, etc.)

6. Fill the boiling pot with water, put all the marinades, and add soy sauce and white wine.

7. Boil over high heat, and turn to low heat to cook 10 minutes for fragrance.

8. After the brine is boiled, add the cleaned pork liver and boil it over medium heat.

9. Change the minimum fire to boil15-20 minutes or so.

10. Stick the thickest place with chopsticks, and no blood will come out. Turn off the fire and continue to soak in the marinated soup for an hour or two or more until it is more delicious.

1 1. Slice it when eating, mix it with garlic, vinegar, soy sauce, sesame oil and a little Chili oil to make juice, and serve it with pork liver dipped in the juice.