The chicken liver removes the fat and the ribs, changes the size of the knife into a bite, and rinses the blood with cold water.
Wash the cleaned chicken liver into a bowl and pour in the milk for 30 minutes.
Rinse the soaked chicken liver without washing it.
The firepower is adjusted to medium and high fire, and all the spices in the sauce are evenly stirred. Pour into the pan and add ginger and chicken liver to boil.
Turn to a small fire and cover for 5-6 minutes.
Take out the chicken liver, collect the juice from the fire, and pour the juice.