1. Soak the pork liver in clean water for three hours, changing the water several times in between.

2. Soak the pig liver to remove the blood, drain the water, add cooking wine and three tablespoons of salt.

3. Add peppercorns, mix well and marinate for 2 hours.

4. Rinse the pork liver that has been marinated for 2 hours.

5. Put water in the pot and put it on the fire, pour in all the seasonings, and add the pickled pork liver.

6. Pour in the cooking wine, bring to a boil over high heat, then turn to medium to low heat and cook until the pork liver is cooked through, then turn off the heat.

7. Take out the braised pork liver and let it cool. (If you don’t eat it immediately, you can brush it with a layer of sesame oil to prevent the skin from drying out.)

8. Slice it when eating. You can also use sesame oil, mashed garlic, and balsamic vinegar to make a dipping sauce.