1. Wash the fresh liver
2. Scald the blood in boiling water
3. Remove and drain for later use
4. Pour the right amount of water, ginger slices, salt, pepper, aniseed, bay leaves in the pot
5. Put the pork liver in it and cook it to check whether the liver is cooked. Prick it with a chopstick. If there is no blood flowing out, the liver is cooked.
6. Chop the garlic, add the flavored soy sauce to make a garlic sauce, cool the pork liver, slice it and serve it on a plate, and drizzle with garlic sauce (you can also add a few drops of sesame oil if you like the flavor of sesame oil)
