1, fresh pork liver into a pot of boiling water (boiling water slightly cooled) branding to remove the internal water, the color of the liver from bright red to ash gray and immediately fished out and drained the remaining water.

2, will drain the water of the liver with a knife to cut a few small cuts, and then put into the prepared seasoning inside the marinade for 3-5 days. Winter can be placed indoors in a cool place to marinate, if it is the summer is best to put into the refrigerator

3, marinated after the completion of the marinade, in fact, there is a little bit of the taste of the wax pork liver, just at this time the pork liver tissue is full of full of seasoning moisture, cooking out of the feeling is very watery. If the pro can accept this flavor, you can try. If you can not accept, then the marinated pork liver in the sun (winter needs 2 days, summer half a day can be), remember to turn over in the process of exposure to ensure that every place can fully accept the sun (exposure to the sun is to eliminate the pork liver internal hidden seasoning water). When you feel the hard film on the outside and the softness on the inside, you don't need to dry it. At this point, the liver will be crispy on the outside and soft on the inside.

4, if you are not satisfied with the above flavor, you can also dry the pig liver with chaff after the fire (fire is a dark fire, only smoke can not now open fire, and the smoke is not smoky) baked 3-4 hours, baking process must be turned over. Roasted pork liver is very fragrant

5, add: in the first step before the salt, pepper and other seasonings ready, seasoning can be made according to their own tastes.