If you want to eat pork liver, you don't have to go out to buy it, teach you to marinate pork liver at home, it is tender and delicious, no fishy smell, super simple

1. After buying the pork liver, you must first deal with it and cut the pork liver into several pieces. Then rinse the pork liver several times to rinse the blood inside.

There is blood in the hole here in the pork liver, pour more water into the hole to wash away the blood inside.

2. After rinsing the pork liver, put it in a large basin, then pour cold water into the basin to submerge the pork liver, and then add a little more liquor to stir it. Set aside to soak for 1 hour and continue to soak out the blood inside.

3. After soaking for an hour, a lot of blood water will be soaked out of the basin, and then the pork liver will be rinsed.

Next, blanch the cleaned pork liver directly in a pot of cold water, add green onions and ginger slices when cooking, add some cooking wine to remove the fishy smell, and boil over high heat.

Once the heat is boiling, cook for another 2 minutes and turn off the heat. After removing the pork liver, rinse off the blood foam on it.

4. After rinsing it well, put the pork liver into the pot again, pour cold water directly into it, and cook over high heat. Add green onions, ginger slices, peppercorns, star anise, cinnamon, bay leaves, cumin, angelica. Add some cooking wine, add a small amount of light soy sauce, add a few pieces of rock sugar and stir well. Cover the pot, bring to a boil over high heat, then reduce the heat to minimum and cook for 20 minutes.

After 20 minutes, add salt to the pot and stir, do not add too much salt, and continue to simmer for 10 minutes. After cooking, turn off the heat and continue to soak the pork liver in the pot for another 1 hour to make it more flavorful.

Finally, take out the pork liver and put it on a plate to cool, and you can eat it after it cools.

Our five-spice braised pork liver is ready, although it has been washed many times in the early stage, and the operation is a little cumbersome. But the marinated pork liver tastes particularly fragrant, and there is absolutely no bloody smell.

Cut it open for everyone to see, this pork liver can be fried or eaten cold. I would like to share with you a simple method of cold pork liver, cut the pork liver into thin slices and put it in a basin.

Cut some side dishes needed: cut some coriander, then cut some shredded green onions and put them in the basin, add a small amount of salt to taste, add a small spoon of chicken essence, a small spoon of sugar, add some light soy sauce, add a little more aged vinegar or rice vinegar, and then add a little sesame oil. Stir well and put it in a bowl to eat.

The braised pork liver made by myself is fragrant and delicious, and you can rest assured when you eat it, and it is definitely not worse than the one you buy outside.