1. Boxed fresh pork liver bought from pork liver, and cooked food bought from Daoxiang Village for pig intestines are about two to three. It's much simpler without having to deal with the large intestine.
2. Cut pork liver into thin slices and boil water. This is 8 taels, 4 taels for fried liver, 4 taels for spinach and pork liver.
3. Cut the large intestine into small sections.
4. One aniseed, three slices of ginger, boil in cold water, cook for 5-10 minutes, remove. The time to boil the water is to press the garlic paste.
5. Add 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of cooking wine, and half a spoon of sugar. Add boiling water.
6. Put the large intestine first, boil the water again, add the liver, and boil for 3-5 minutes.
7. Thick gorgon, stir while pouring. This level is actually thinner than the ones bought outside, but I ate it for myself.
8. Simmer it for a while, it thickens. You can get it out of the pot.
9. Sprinkle the garlic mash.
10. Served with self-steamed buns, properly dripped.
