Cooking Steps

1. 

   Step1:Rinse the pig liver under flowing water, then soak it in clear water. Drop lemon juice or a little salt into the water. Soak the pig liver until the surface is white and there is no blood exudation (about 1 hour). Rinse it again with flowing water. Drain it for standb

2. 

   Step2:Sit in the pot and boil. Put the pork liver into the pot. Cook quickly until the bloody froth overflows, then take out. Control the water for standby

3. 

   Step3:Put clear water in the boiling pot. Loosen the spices (star anise, cinnamon, licorice, Xiangye, tangerine peel, prickly ash, etc.) and ginger into the pot. Turn to medium low heat and cook for about 10 minutes until the fragrance overflows. Put the pig liver into the pot. Add soy sauce and crystal sugar. Turn to low heat after the pot is opened. Cook until the chopsticks are inserted to test if there is no blood exudation. Turn off the fire (about 15 minutes)

4. 

   Step4:When the pot is naturally cold, pour the pork liver and brine into the sealed fresh-keeping box. Put it into the refrigerator ice storage room and soak in the brine for one night. Take it out and slice it. Mix in the cold sauce, chili oil, soy sauce and sesame oil. Sprinkle with chopped green onion and serve.