Cooking Steps

1. 

   Step1:Two pieces of pork liver are needed (it will be much smaller when marinated. Two pieces are about two plates). One piece of ginger, one piece of onion, five pieces of anise, one small spoon of five spice powder, ten spoons of raw sauce, five spoons of old sauce and two spoons of cooking wine. Wash the pig liver repeatedly and soak in light salt water for half an hour. Remove the blood water as much as possible.

2. 

   Step2:Make marinade - add all the ingredients to the pot and add half of the water. Cook for ten minutes until fragrant. Add two or three tablespoons of salt. The marinade should be salty enough.

3. 

   Step3:Add in the pork liver and bring it to a boil over a large heat. Turn the heat down and cover for 15 to 20 minutes. Do not overcook it. It will dry, harden and turn into firewood.

4. 

   Step4:Use chopsticks to tie the thickest solid part. It's just right without blood and water. Turn off the fire and cover it for further soaking. The spiced pork liver is delicious by soaking instead of boiling.

5. 

   Step5:Soak it for more than two hours. It's better if it's longer. Take out the slices and dip them in the mashed garlic oil.

6. 

   Step6:Well cooked marinated pig liver. There should be no holes in the cut (most holes are old). The center is not red (less cooked but not fully cooked). OK. Pour a glass of wine to eat.