The practice of pickling salted pork liver is as follows:

The ingredients are proportionally as follows: 1 catty of pork liver, 12g of salt, 10g of chili powder, 2g of pepper powder, 5g of white vinegar, 5g of white wine, 2g of sugar, and 1g of cumin.

1, Prepare the fresh pork liver.

2, cut the pork liver into long even strips.

3, pig liver into a large pot, add water.

4, add white vinegar, cooking wine to deodorize.

5, soak for 2 hours, soak out the blood and drain.

6, pour into a large pot.

7, add white wine to marinate.

8, add salt, chili powder, pepper, sugar, cumin, mix well.

9, into a clay kiln or basin

10, marinate for 12 hours, turning halfway.

11: Poke a hole, thread a string and prepare to air-dry.

12, hang up and air dry for about 10-15 days, pickled salted pork liver is complete.