Half a catty of pig liver

2 tablespoons of salt

A teaspoon of sugar

2 tablespoons cooking wine

Braised aniseed

2 octagons

2 pieces of fragrant leaves

A handful of pepper

Cinnamon 1 small pieces

4 slices of ginger

How to cook pork liver with zero failure?

Wash pig liver, put it in cold water, boil and skim the foam.

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Turn down the heat, enlarge the ingredients, cook the wine and cook for 17 minutes.

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Punch the hole until no residual blood flows out, and then turn off the fire.

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Take out the pig liver and rinse off the floating foam with running water.

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Boiled pork liver is put in cold water until it cools.

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Brine, filtering off aniseed

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Add sugar, salt as appropriate, and taste slightly salty until it cools.

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Putting pig liver in brine and using fresh-keeping bags is because the soaking is more comprehensive.

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Put in refrigerator, soak for 4 hours, and finish.

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If you are worried about leakage, you can put it in a bowl.

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The pork liver with proper salinity is taken out, peeled, and the remaining pork liver is refrigerated in a fresh-keeping bag and eaten in batches.

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