Put cold water in the pot, add all the seasoning, and put it on the side for 20 minutes.
The liver is washed clean and placed in the water of the seasoning.
Ignite cold water to boil, boil the fire, simmer and cook, and use the toothpick to tie the thickest part of the goat liver. If there is no bleeding, just fine!
Remove the cold slices! Take a small dish and add the chili powder, cumin powder, salt and salt to mix evenly. Finally, the goat liver can be eaten with dry ingredients! ! !