Main Ingredients

500 grams of pork large intestine, 300 grams of pork liver.

Seasoning

1 teaspoon of salt, 1/2 teaspoon of chicken essence, 10 grams of green onion, 10 grams of ginger, 100 grams of garlic, 5 grams of star anise, 5 grams of peppercorns, 1 section of cinnamon, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, water, cornstarch in moderation, 2 slices of coriander, 1 teaspoon of sugar.

Practice

1. First, rinse the prepared pork liver with water, then prepare a basin and put the liver in it to soak for about half an hour in water. The purpose of doing this is to make the pig liver thoroughly clean, but also to remove a little fishy flavor.

2. Add soy sauce, sugar, cooking wine, onion and ginger, star anise, cinnamon, pepper, and sesame leaves to the pot and bring to a boil.

3. Add the soaked pork liver, cook for 20 minutes, and fish out.

4. Immediately after the pig intestines add edible salt, and then after soaking and kneading, and then repeatedly cleaned pig intestines pig intestines turned over, pick fat oil.

5. Add add vinegar and flour repeatedly rubbed and washed.

6. Put it into the soup of pork liver and cook it until it can be pierced with chopsticks.

7. Cooked pig liver thinly sliced, intestines cut into small pieces, garlic peeled.

8. Wash the garlic and mince it.

9. Stir the dry starch with a little water into a paste.

10. Pour boiling water into the pot, put in the fat intestines segment, fried liver slices.

11. Boil and skim off the foam, add the old soy sauce, cooking wine, salt, sugar and cook for 10 minutes.

12. Add water starch and stir well into a paste, to keep stirring, pour in the garlic granules, stir well, and cook the garlic aroma can be.