1. It is best to soak the duck liver for five or six hours to remove the blood water. The duck liver should be boiled under cold water, then put some green onions and ginger and high white wine to boil. Turn to medium and low heat and cook for five to ten minutes until it is just cooked and fished out. foam
2. Adjust the white brine: pour water in the pot so that the duck liver can be covered. Put all the spices and green onions and ginger slices into a boil, cover with a low heat and cook for ten minutes, then add rice wine and salt to a boil and turn off the heat. , Put the controlled duck liver in it and soak overnight. When eating, slice it and dip it in vinegar and garlic sauce
