Seasoning: refined salt 1 00g, cooking wine 20g, monosodium glutamate15g, onion 20g, ginger slices10g, soy sauce 50g, spice package1piece.

Pack pepper, star anise, clove, fennel, cinnamon, dried tangerine peel and tsaoko.

Practice 1

1. Wash the pan, add water to copy the meat and boil it.

2. Pour out the water in the pot and wash the pork liver with cold water. Take it out and put it in a pot and rice cooker. Because it is the brine left over before, the material is enough. I added 3 spoonfuls of salt, 3 spoonfuls of rock sugar and 2 fragrant leaves as a supplement.

3. You can turn off the fire after stewing for about 40-50 minutes.

3. Take out the pork liver, take out the fragrant leaves, let the chicken pork liver soak in the soup, and continue to soak it all night. After cooling, seal it and store it in the refrigerator, and cut it into pieces the next day.

Practice 2

(1) Cut the pig liver into leaves and rinse it with clean water repeatedly.

(2) Bring water to a boil in the pot, add onion and ginger, add pork liver and cook for about 3 minutes, then take it out.

(3) Put clean water into the pot, add refined salt, monosodium glutamate, cooking wine, soy sauce and spice bag, boil for 5 minutes with high fire, remove from the fire, add pork liver to stir until it is uncooked (no blood is found after cutting), cool, soak, and slice and plate when eating.

Practice 3:

Ingredients: a bag of liao ribs concentrated marinade, pork liver.

Practice:

1. Pig liver is washed repeatedly and soaked in water for half an hour.

2. Tear open the inner bag of liao ribs concentrated marinade and pour it into the pot. Dilute with water to obtain liquid.

3. Add the pork liver and cook for about 5 minutes on high heat. Cook on low heat until it is cooked.