The method of marinating pork liver is as follows:

Ingredients required: pork liver, salt, star anise, bay leaves, pepper, high-strength liquor, pepper, sugar, light soy sauce, ten Three spices and chili oil

1. Prepare an appropriate amount of pork liver. First, break it in the middle and cut it into long and thin strips. Then prepare a large basin of water, put the pork liver in and soak it. For an hour, soak out the blood from the pig liver.

2. During the soaking time of the pork liver, do not add any oil to the pot. Pour 100 grams of edible salt into it, then add a few star anise, a few bay leaves, and a handful of Sichuan peppercorns, and turn on low heat. Stir fry to bring out the aroma.

3. Fry for about five or six minutes. When you see that the salt is a little yellow and fragrant, you can take out the spice salt and let it cool, and set it aside for later use.

4. After an hour, take out the pork liver, wash it with clean water twice, put it into the basket to drain, and put the drained pork liver back into the basket. In a large bowl.

5. Then add an appropriate amount of high-strength white wine to the pig liver and apply it evenly to sterilize and disinfect the pig liver, remove the fishy smell and increase the aroma, and it will not deteriorate easily when it is dried.

6. Then put about 50 grams of spice salt into the pork liver, continue to mix well, then add an appropriate amount of pepper, two small spoons of sugar, a large spoonful of light soy sauce, and a spoonful of ten Add three spices and stir evenly again to fully absorb the flavor of the pork liver.

7. After mixing well, cover the pork liver with plastic wrap and put it in the refrigerator to marinate overnight. The next day, take out the pork liver and pour a little oil and spicy pepper into it. , increase the spicy flavor, and knead it evenly in the same way.

8. After the pork liver is fully marinated, we need to prepare a few iron hooks to hang the pork liver, then put it in a ventilated and cool place at home, let it dry in the sun for about four or five days, and then air-dry the surface. of oil and moisture.

9. It’s almost done when the pork liver is dry and dry. Take it out and put it in warm water to wash away the dust and impurities on the surface.

10. After washing the waxed pork liver, we can cook it according to our personal taste. It can be steamed or fried. The taste is very good, dry and delicious. Friends who like it can give it a try.