Salt water pig liver practice is as follows:

Tools / raw materials: pig liver 500 grams, a little sesame oil, pepper 10 a few grains, anise 2, cinnamon 1 small piece, 2-3 pieces of leaves, 2 dry chili pepper, green onion 1 section, ginger 1 piece, garlic 2 cloves, 10 grams of cooking wine, salt 2 spoons.

1, buy back the pig liver should be rinsed with tap water, and then placed in a basin, soaked in water for 1 to 2 hours to eliminate residual blood, as far as possible to soak out the blood.

2, ready to seasoning, green onion cut into sections, ginger slices.

3, add water to the pot, cold water into the pig liver blanching, water boiling, add 1 tablespoon of cooking wine, the pig liver to cook for a few minutes, skimming foam, the pig liver out, put in warm water to wash for use.

4, pot re-added water, the amount of water to be able to not over the liver, and then add green onion, ginger, garlic, peppercorns, star anise, dried chili peppers, sesame seeds, high heat boil, cook for 5 minutes, the flavor of the seasoning to cook out.

5, down into the pig liver, and then add cooking wine and salt, the amount of salt, to be more than the usual amount of salt in cooking, the soup boiled, turn the heat down, so that the soup to maintain a slightly open state, cover the lid of the pot, cook for 10 minutes, to the time, turn off the fire, the pig liver should not be fished out, and continue to be placed in the soup simmering for about 40 minutes, so that you can make the pig liver flavor.

6, to the time, the pig liver out, if not eaten immediately, the surface of the pig liver brushed with a layer of sesame oil, so that the surface of the pig liver will not dry out, the color will not become black.