Ingredients: 1000 grams of pork liver, 20 grams of green onions, 20 fennel, 3 white peony roots, 2 peppercorns, 12 grams of salt, 20 ml of cooking wine, 3 cloves of garlic, 5 slices of ginger, dry red wine 2 peppers, 3 bay leaves, 2 pieces of cinnamon (1×3 cm), 0.5 nutmeg, 2 cloves, 1 star anise (small), and appropriate amount of mung bean sprouts.

Steps:

1. Prepare the seasoning.

2. Fresh pork liver just bought home.

3. Cut each piece of pork liver into two pieces. Soak for 10 minutes to remove the blood.

4. Pour out the soaking water and wash twice.

5. Add cold water to the pot, put the washed pork liver into the pot, bring to a boil over medium heat, skim off the foam, and turn off the heat.

6. Take it out and put it into a basin, and wash the pork liver with warm water.

7. Take up the pot, add water again and heat it to 40 degrees, then add the pork liver. (The water should cover the pork liver)

8. Add onions, fennel, angelica root, peppercorns, salt, cooking wine, garlic, ginger, dried red pepper, bay leaves, cinnamon, nutmeg, cloves, Star anise, just boil it for 15 minutes after boiling it.

9. Take out the cooked pork liver and seasonings and put them into a basin.

10. Let the soup settle, pour the clear soup into a basin, soak the pork liver, and marinate it for flavor.

11. Slice into pots.