1. Ingredients: 1000 grams of pork liver, 3 grams of onion and ginger, 2 grams of star anise, 2 grams of cinnamon, 20 grams of white wine, 2 grams of bay leaves, 2 grams of dried chili peppers, and 3 grams of dark soy sauce.

2. Wash the pig liver and soak it in water for two to three hours to soak out the blood. (Change the water several times in the middle)

3. Put the pork liver in a pot with cold water, add scallions and ginger slices, add 10 ml of white wine and bring to a boil.

4. Boil over high heat and skim off the foam.

5. Remove and wash away the residue attached to the pork liver with warm water.

6. Fill the pot with water, add all the marinade ingredients, add dark soy sauce and white wine. 7. Bring to a boil over high heat, then turn to low heat and simmer for 10 minutes to release the aroma.

8. After the brine is fragrant, add the cleaned pork liver and bring to a boil over medium heat.

9. Change to the lowest heat and cook for about 15-20 minutes.

10. Use chopsticks to prick the thickest part. If no blood comes out, turn off the heat and continue soaking in the stew for an hour or two or longer until it becomes more flavorful.

11. Slice it into slices when eating, make a sauce with minced garlic, vinegar, light soy sauce, sesame oil and a little chili oil, and serve it with the pork liver for dipping.