Rinse the pig liver under water, then soak it in water, add lemon juice or water to a little salt in the water, soak the pig liver until the surface is white and bloodless (about 1 hour), use the running water again. Rinse again, drain
Put the boiled pork in the pot, put the pig liver into the pot, cook quickly until the bloody floating foam overflows, remove it, and control the water.
Put the water in the skillet, and put the spices (octagonal, cinnamon, licorice, fragrant leaves, dried tangerine peel, peppercorns, etc.) and ginger into the pot. After the fire is boiled, turn to medium heat for about 10 minutes until the fragrance is four. Spill; put the pig liver into the brine pot, add soy sauce, rock sugar, boil the pan and turn to a small fire, cook until the chopsticks head is inserted and the blood is turned off when the blood is leaking (about 15 minutes)
After the natural boiling of the halogen pan, the pig liver and the brine are poured into the sealed crisper, placed in the ice compartment of the refrigerator for 1 night, removed and sliced, and then transferred to the cold sauce, red spicy oil, oyster sauce and sesame oil. Evenly, sprinkle with diced green onion and serve on the table.