Soak pig liver in clear water for 2 hours, add cooking wine and appropriate amount of white vinegar to the water, and rinse it repeatedly with clear water after soaking in blood. This can avoid the blackening of pig liver.

The method of marinating pig liver is as follows:

Materials: Pig liver (300g)

Seasoning: star anise (appropriate amount) cinnamon (appropriate amount) pepper (appropriate amount) onion (appropriate amount) ginger (appropriate amount) garlic (appropriate amount) fragrant leaves (appropriate amount) cooking wine (appropriate amount) white vinegar (appropriate amount) soy sauce (appropriate amount) sugar (appropriate amount) salt (appropriate amount)

Kitchen utensils: cooking pots

Steps:

1. Soak pig liver in clear water for 2 hours, and add cooking wine and proper amount of white vinegar to the water. After soaking the blood, rinse it repeatedly with clear water.

2. Boil the water in the pot, add the pork liver and take it out for one minute.

3. Add onion ginger, star anise, cinnamon, fragrant leaves, pepper and sugar into the pot and cook for 10 minute.

4. Add pork liver, bring to a boil, add cooking wine and soy sauce, and continue to cook on low heat for 20 minutes. Cook until you poke it in with chopsticks and no blood comes out.

5. Add a proper amount of salt, then turn off the fire and soak the pig liver for several hours.

6. Slice after cooling and dip in garlic sauce or other seasonings.