1. Soak the liver in cold water for several hours, changing the water several times in the middle
2. In another pot, put cold water into the soaked pork liver, prepare to blanch it for later use
3. After the high fire is boiled, reduce the heat for one minute, blanch the water and remove and drain the water for later use
4. Pour the old brine into the soup pot
5. Add dried chili with bay leaf, star anise, brown sugar, and boil
6. Put the blanched pork liver in a small fire until the liver is fully cooked for about 20 minutes, and then use chopsticks to pierce it through without blood.
7. After turning off the heat, let it simmer for an hour so that the liver will taste better.
8. After the pork liver is marinated, take it out and cool thoroughly and slice it
Tips:The old brine is left over from the marinated things at home. You must add some seasonings according to the ingredients every time you use it to ensure that the taste of the brine can marinate the ingredients this time.
