1. Materials: small intestine, pork belly, liver, tofu and dried bamboo shoots.

2. Accessories: cooking wine, soy sauce, soy sauce, star anise, pepper, tsaoko, pepper, dried tangerine peel and rock sugar.

3. Turn the small intestine upside down and peel off the grease on the inner wall, and wash both sides with flour and salt.

4. Wash the small intestine and put it in a cold water pot, add ginger slices and pepper to boil and cook for a few minutes.

5. Rinse the blanched small intestine with cold water (the surface feels non-sticky).

6. Cut the pork liver into strips and soak it in water repeatedly until no blood oozes.

7. Pork liver and pork belly are also blanched with pepper and ginger slices. It is easier to slice pork belly after blanching.

8. blanch the dried bamboo shoots for later use

9. cut tofu in half

10. Put pork liver, pork belly, dried bamboo shoots and oily tofu on the small intestine respectively.

1 1. After three turns, tie the small intestine.

12. Plug both ends of the small intestine (this is more beautiful and not easy to loosen).

13. Put the prepared liver-binding into a casserole, add all cooking wine, soy sauce, star anise, pepper, tsaoko, pepper, dried tangerine peel, rock sugar and boiled water without liver-binding, and simmer for about 1 hour.

14. Braised liver can be eaten directly.

15. Sticking the liver after thickening the juice will be more beautiful.