1. After buying the pork liver, soak it thoroughly. The good-looking color and good taste depend on whether the internal congestion can be soaked away.

2. This is what it looks like after brewing for nearly five hours. It has basically turned into light pink.

3. Add water. The pork liver will shrink and swell when cooked. The water level should ensure that it does not cover the pork liver after cooking.

4. Add soaked pork liver, cooking wine, other spices, and the most important thing is red yeast rice. I don’t add dark soy sauce, and the color depends entirely on red yeast rice. Turn off the heat 8 minutes after the pot boils. Add enough salt (about half a bag per pound) before turning off the heat. Do not open the lid after turning off the heat and simmer overnight.

5. This is the marinade after taking out the pork liver the next morning. In order to make the color look better, dark soy sauce is not added.

6. Red yeast rice can be used both medicinally and edible. This time I just put this much into the pork liver.

7. Things to note. If you want the braised pork liver to taste soft and tender but not hard, you must control the cooking time. Generally, 8-10 minutes after boiling is enough. If you want the finished product to be rosy and not black, in addition to fresh raw materials, do not add too much soy sauce or dark soy sauce, otherwise the color will turn black and you will lose your appetite. Thirdly, the top priority is to fully soak the fresh pork liver and remove the blood inside. Otherwise, it will not only taste bad and be dark in color, but also unhealthy.