1. Put a small amount of oil in the pot and stir-fry the sugar color with rock sugar after the oil is hot. Stir-fry enough to make sugar bubbles. Remember to use a small fire
2. After the sugar color is fried, pour a lot of water and add all the spices. Anyway, put everything in the house. Put a little bit of each variety. After the high heat is boiled, turn to low heat and simmer for half an hour.
3. Use the time to boil the brine just to wash the liver for use
4. The cooked brine looks good, right? After the brine is boiled, draw a pattern on the surface of the liver. It is best to simmer the liver in boiling water before putting it in the brine. But I don’t have any simmering here because the pot is broken and I haven’t bought it yet. Only this one is big. The pot can't get rid of it.
5. Slowly cook over medium and low heat, the liver will be cooked in about an hour. If you are not in a hurry, let the ingredients soak in the soup for a while. If you are in a hurry, put a heavier salt in the brine, and the brine will taste delicious.
6. It is ready to be sliced and loaded into the plate. The taste in some places likes to add some seasonings to eat. We like dry mix here, that is, mix the ingredients with pepper powder, chili powder, salt, and MSG.
