1, cook chicken liver with cold water in a pot, because chicken liver has a heavy bloody flavor, usually is first soaked in cold water for 2-3 hours.

2, and then wash it into a pot of boiling water to blanch for 2 minutes.

3, then fish out the chicken livers and rinse off the blood foam on the surface, put them into a pot of cold water, and add a little cooking wine and ginger.

4, wait for the water to boil and cook for about 10 minutes, can effectively remove the fishy flavor.