This is a home-cooked dish of super fast hands. Chicken liver is best to buy fresh! The taste is warm and mellow, and the meat is fine and smooth.
Chicken liver is best to buy high quality, the best of free-range chicken, pick the surface of the smooth color pink. Wash with cold water and slightly soak a few minutes of bleeding water.
Cold water, stainless steel pot. Add a little salt. Half a pot of water did not pass the chicken liver. The fire is boiled.
Boil the big bubbles, wait for the white foam to form a mass, turn off the fire. From the previous step to here is about 5-7 minutes. Filter and clean the whole cooked chicken liver. (Do not cook for too long, chicken liver is not good!)
Rinse the chicken liver and add a small bowl of cold water. On the middle fire, add a bowl of rice wine. Cook for a little for three minutes, warm, and add fresh ginger when not open. Ginger slices are cut into thick slices.
When the aroma of rice wine floats, add a little soy sauce, and the seaweed flavor I use is extremely fresh. Add a piece of cinnamon, a white cardamom, a little white pepper, a little sugar. If you like chili, you can add a few dried chilies to taste. Cook and turn off the fire. Soak the chicken liver in the yellow wine juice for ten minutes. The picture shows all the ingredients I use.
Do it well! Let's move! Slice the plate, cool with sesame oil, with a small wine, all! Or put it in the refrigerator for a while, the flavor is better!
(Do not cook for too long, chicken liver is not good!)