1. After washing the fresh liver with clean water, soak it with clean water and white vinegar for one to two hours to remove the blood. The water can be changed in the middle.
2. Pour cold water into the pot, add green onions, ginger, and star anise. Put cinnamon, bay leaf, salt, and liver at the same time.
3. Bring to a boil, pour in the cooking wine, turn to medium and low heat and cook for 12 minutes, turn off the heat without opening the lid, and simmer overnight.
4. After cooking, it can be eaten as it is sliced or dipped in garlic and chili oil.
5. Cut it and serve on a plate.
Tips:1. Fresh pork liver has color, brown and purple are good, it is firm to the touch without mucus, and smells no peculiar smell. 2. To cook delicious pork liver, soaking is very important. Add white vinegar in clean water, then soak for two hours, and rinse with clean water repeatedly. 3. Pork liver cannot be boiled for a long time. The longer it is cooked, the harder it will be. Fresh liver is braised at the remaining temperature.
