After the liver is brined, the flavors of the three kinds of meat are mixed together, and the taste is very special, the pork is fat but not greasy, the liver is full of soy sauce, and the small intestines are rotten but not scattered. The two vegetarian dishes absorbed the fresh flavor and grease of the meat and were also indescribably delicious!

Ingredients: pork small intestine, pork, pork liver, oil tofu, dried bamboo shoots.

Accessories: cooking wine, soy sauce, soy sauce, star anise, peppercorns, grass berries, chili peppers, orange peel, rock sugar.

(In addition to the liquid other than the auxiliary ingredients, the absence of which can be not added or replaced, mainly deodorization)

Intestines turned over to the inner wall of the grease peeled off, front and back are scratched with flour and salt to wash again.

Rinsed small intestines into a pot of cold water, add ginger and peppercorns to boil, and then slightly cook for a few minutes.

Blanched small intestine with cold water rinse well. (The surface is not sticky to the touch.)

Slice the pork liver into strips and soak it in water repeatedly until no blood seeps out.

Pork liver and pancetta also add peppercorns and ginger slices blanched, pancetta blanched and then cut into slices easier

Dried bamboo shoots blanched and set aside.

Oil tofu cut in half.

Pork liver, pork, dried bamboo shoots and tofu are placed on the small intestine.

Tie the small intestines around 3 times. Don't tie it too tightly, as it won't be easy to get the flavor in, and don't tie it too loosely, to prevent it from falling apart.

Tuck in the ends of the small intestine. (This is more beautiful and not easy to loose)

Put the liver into the casserole, add all the ingredients and not more than the liver of the water boil to a low heat stew for about 1 hour.

Brined liver can be eaten directly.

The liver will be more beautiful after thickening the sauce.