-
1
Buy the pork liver and clean the white fascia. -
2
That’s it. -
3
Cut into small pieces. -
4
PutAdd peppercorns and salt to the pot and bring to a boil, then beat off the foam. Some people also like to add some aniseed and bay leaves, depending on personal preference. -
5
Turn to low heat and simmer for ten minutes, depending on the maturity of the pork liver. Use chopsticks to tap the surface of the pork liver. If it is elastic and no blood comes out when you prick it, it is done. If the surface of the pork liver is hard when you tap it, it means it is cooked. -
6
Let cool and slice. When I cook it, it will feel pink in the middle, which proves that it is tenderer and tastes better.