Material: As soon as the pig liver is hung,

Seasoning: salt, cooking wine, monosodium glutamate, onion, ginger, soy sauce, pepper, star anise, clove, fennel, cinnamon, dried tangerine peel and tsaoko.

Practice:

1, first cut the pig liver, and rinse the leaves with clean water.

2. Put enough water into the pot, then bring it to a boil, then add onion and ginger, add pork liver and cook for about 3 minutes, then remove it.

3. Add water to the pot, add refined salt, monosodium glutamate, cooking wine, soy sauce and spice bag, and boil for about 5 minutes.

4. After that, leave the fire, put in the pork liver until there is no blood, then cool, soak, and slice and plate when eating.