1. Soak the liver in water, and the blood will come out slowly. Change the water several times.
2. Add water to the pot and boil, add the liver and cooking wine to blanch water. Foam and turn off the heat in another five minutes
3. Remove and wash in warm water. The hot water in the water heater I use. Smith electric water heater, ready to turn on and heat up 😄
4. Add water to the pot and boil.
5. Open the pork liver in water, then add salt, dark soy sauce, pepper star anise, bay leaf, chicken essence, boil, cover and cook for five minutes. Use chopsticks to deep-fry each piece of pork liver with several holes, so that the five spice can also be infiltrated inside Taste
6. Cook for another ten minutes and almost every piece of liver is cooked at the center. Let it cool, don’t eat it if you are not in a hurry, first put it in the brine for the taste, I slice it and put it in the brine for half an hour, this is arbitrary. When eating, take it and eat directly. Or add fungus, onion, celery, pepper, etc. and stir fry. Free match.
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