1. Put the fresh pork liver into boiling water (the boiling water is slightly cold) to burn off the internal water. When the color of pig liver changes from bright red to gray, immediately pick it up and drain the remaining water.

2. Cut the drained pork liver with a knife, and then marinate it in the prepared seasoning for 3-5 days. It can be stored indoors in the shade in winter, and it is best to put it in the refrigerator in summer.

3. After curing, it actually tastes a little bit like dried pork liver, but at this time, the pork liver tissue is full of seasoning moisture, and it feels very watery after cooking. If parents can accept this taste, you can try it. If you can't accept it, then put the pickled pig liver in the hot sun (2 days in winter and half a day in summer), and remember to turn over during the exposure to ensure that every place can fully accept the sun (the purpose of exposure is to exclude the seasoning water contained in the pig liver). If you feel that the inside of the outer dura mater is soft by hand, you don't need to dry it. At this time, the cooked pig liver is crispy outside and soft inside.

4. If you are not satisfied with the above tastes, you can also light the dried pork liver with bran residue (the fire is dark, only smoke can be emitted, and smoke does not smoke) for 3-4 hours, and you must turn it over during baking. Roasted pork liver smells good.

5. Supplement: Prepare seasonings such as salt and pepper before the first step. Seasoning can be made according to your own taste.