2. Wash chicken liver, remove tendons and peel, and cut into thin strips.
3. Cut into thin strips and rinse with water repeatedly until the water is no longer turbid and clean, and then soak for ten minutes.
4. Rinse it repeatedly after soaking, then drain the water, squeeze all the lemon juice in, and then let the chicken liver stay quietly in the lemon juice for 15 minutes.
5. After soaking, rinse the chicken liver with clear water, put cold water into the pot, add ginger slices and cook until the chicken liver turns gray. Open it by hand to see if there is any red in it. If so, cook for a while until there is no blood in it.
6. Remove the chicken liver, control the water, and chop the chicken liver into cubes. The more broken, the better.
7. Pour the chicken liver into the pot, stir fry over low heat. When there is a little rustling, touch the chicken liver with your hands to see if there is any water, stir fry until the particles are clear and dry without water.
8. Chicken liver powder is ready. After cooling, put it in a glass container and seal it. Eat it as soon as possible. Things like this are overcooked, dark and a little hard. Attention, everyone. Be sure to look at the color.