Pork liver, salt, green onion, ginger, cinnamon, angelica dahurica, star anise, cardamom, allspice, cumin, fennel, grass fruits, sesame leaves, cooking wine

Making steps:

Step one: the fresh pork liver into four pieces, and shave off the top of the sinews and standby; green onion, ginger sliced into pieces into a bowl, and then add a little salt and water, and get down on the inside of the onion and ginger to Juice to scratch out.

Second step: add a little salt to the liver, and then add the onion and ginger water, and then mix well and marinate for 20 minutes; after marinating, pour the liver into the water, and wash a few times, and thoroughly wash out the blood inside.

The third step: pour water into the pot, the pig liver cold water into the pot, and then add onion, ginger, dry pepper to fishy, large fire boil after the foam; and then continue to cook for five minutes, almost the time to fish out the pig liver, and then add the water to clean up.

Step 4: Prepare spices. Pepper a little, a small piece of cinnamon, a small piece of Angelica dahurica, anise two break, cardamom four, a fragrant sand, a handful of cumin, fruits of the grass a (with a knife to shoot a little), and then add a few pieces of fragrant leaves; and then add the spices to the water, scrub and wash the surface of the dust.

Step 5: Cut the scallions into pieces, and slice the ginger and set aside.

Step 6: Bring the pan to a full boil, pour in the oil, and pour the onion and ginger into the pan. Stir fry the aroma, and then add the spices, and stir fry together.

Step 7: Pour water into the pot, add a little cooking wine, chicken essence and a sufficient amount of salt, and then pour a little soy sauce and old soy sauce, use a spoon to stir evenly, simple brine is ready.

Step 8: Lower the pork liver into the pot and let it soak completely in the marinade; when the pot is about to boil, turn down the heat and let the soup boil but not boil, then cover the pot with a lid and marinade for 15 minutes and then open the lid.

Step 9: Open the lid, beat off the floating foam in the pot, and then use a slotted spoon to slag off the ingredients in the pot; when all is done, turn off the heat, and let the pork liver soak for 20 minutes to fully flavor it.

Step 10: Fish out a piece of pork liver, use chopsticks like this to pierce, and then pick up the chopsticks, press no blood out, it means that the pork liver is cooked. After sufficient soaking, cut the liver into slices and dip them in your favorite sauce!

Key points:

Put the spices into the water, on the one hand, to clean, on the other hand, can make the spices in the wok frying is not easy to fry paste.

The pork liver brined in this way is very tender and moist, which can completely subvert your impression of brined pork liver as dry and hard, and dipped in your favorite sauce, it is really addictive to eat!