800 grams of raw chicken liver (brine more at a time, you can eat several meals)

1 tbsp cooking wine

half a tbsp dark soy sauce

3 green onions

4 slices of ginger

1 tbsp peppercorns (roughly 20 grains)

1 large spices

half a cinnamon stick

1 piece of coriander

1 tsp of cumin

1 tsp of salt

Methods for marinating chicken livers

1. soak the chicken livers for two hours, change the water a few times to remove the blood inside

2. remove the sinews in the chicken livers, impurities

3. chicken livers into a pot of hot water with wine and cook to eight minutes, blanch chicken livers Will come out a lot of blood foam, with a spoon skimming off the blood foam, fishing has no bloodless chicken liver

4. Pour off the water in the pot, the pot suction clean, put the chicken liver into the chicken liver into the boiling water ready to brine the chicken liver

5. In the pot put the cumin, peppercorns, sesame leaves, dai miao, cinnamon, green onions and ginger, fall into the old pumping color, pouring into the cooking wine to go to the fishy, add the right amount of salt for seasoning, open the pot after the medium-small fire cooking Ten minutes

6. cease fire without the chicken liver from the marinade, at least soak for more than an hour, I soaked overnight, very flavorful