Soy sauce is put in the seasoning of fried liver.

Fried liver practice:

Buy raw pig intestines, rubbed with lye or alum, and then washed with water, and then put into the vinegar and neutralized, and left for a few moments to be washed with water. First take a pot into some water, boil into the pig intestine, first tighten the pig intestine, and then take a pot more into some water, and then into the peppercorns, dashi, cinnamon, cumin, cloves, sesame leaves, fragrant fruits, meat ko, onion, ginger, garlic and other seasonings. One or two less is fine. But peppercorns, dashi, cinnamon, cumin, green onion, ginger can not be missing. When the water is boiling, add the pork sausage and cook for about 20-30 minutes, then remove the pork sausage and add the pork liver and simmer until the liver is cooked through, about 20 minutes. Fish out the pork liver. Strain the broth from the pork sausage and liver stew, remove the seasonings and set aside. Cut the pork intestines into 3-cm pieces and the liver into thin slices. Put the seasoned water starch into the soup, thicken the gravy, then put the cut intestines and pig liver into it, and put more minced garlic into it when it comes out of the pot.