800 grams of raw chicken liver (more brine at a time, you can eat several meals)

Cooking wine 1 tablespoon

Half a tablespoon of soy sauce

3 large sections of onion eat together.

Four slices of ginger are eaten together.

Zanthoxylum bungeanum 1 tablespoon (about 20 capsules)

Aniseed 1 flower

Cinnamon bark half root

Vanilla leaf 1 tablet

Fennel 1 spoon

Salt 1 spoon

Practice of marinating chicken liver

1. Soak chicken liver for two hours, change the water several times, and remove the blood inside.

2. Remove fascia and impurities from chicken liver.

3. Put the chicken liver in a pot and cook it with hot water and cooking wine until it is cooked to eight minutes. When cooking the chicken liver, there will be a lot of blood foam. Use a spoon to skim off the blood foam and remove the chicken liver that has no bloodshot.

4. Pour out the water in the pot, suck the pot clean, add the chicken liver and pour boiling water to prepare the marinated chicken liver.

5. Put fennel, pepper, fragrant leaves, aniseed, cinnamon, onion and ginger into the pot, add cooking wine to remove fishy smell, add appropriate amount of salt to taste, and cook for ten minutes on low heat after boiling.

6. After the ceasefire, you don't need to take the chicken liver out of the marinade, but soak it for at least an hour. I soaked it all night and it was delicious.