Pork liver in brine

Cook for three minutes and soak for seven, remove the smell and heat is the key.

Ingredients

Porkliver 400 grams

Greenonion 2 sections

Ginger 2 pieces

Angelicaangelica 1 piece

Cinnamon 1 piece

Sichuanpepper 1 piece

staranise 1 piece

Whitepepper 1 handful

Cookingwine Appropriateamount

Salt Appropriateamount

Pork liver with a toothpick to prick some small holes, in order to drain the blood and taste later, cut with a knife into pieces of equal size, remove the white fascia, soak in cold water, add 3 tablespoons of salt, 30 minutes.
Preparation: Cut the green onion into sections, and pat the ginger loose.
Blanch pork liver: Cook in a pot under cold water, simmer over low heat, and squeeze slowly with your hands to help drain blood foam impurities. When the water boils, remove the pork liver and rinse it with warm water.
Re-boil the water, add the green onion ginger cooking wine and salt (about 8 tablespoons), the saltiness of the brine should be higher, add the pork liver after boiling, skim off the foam and add other ingredients, high heat for 10 minutes, let it cool naturally and then slice and use.