Braised Pork Liver - Side dish to go with wine

Overview

The rich marinade and chewy pork liver are perfect for drinking as a side dish. The more you eat, the more delicious it becomes 😄

Rinse the fresh pork liver and soak it for a while to remove the remaining blood streaks in the liver.
Put the pork liver into old brine (for making old brine, please refer to the previous recipe for braised pig's feet), put it into the electric pressure cooker, select the porridge setting, and the screen will display for 30 minutes. After marinating, take out the pork liver and let it cool, then put it in the refrigerator. Note: There is no need to soak the pork liver in brine to prevent the pork liver from becoming loose. Refrigerate overnight and serve. Remove the pork liver slices from the refrigerator.
Cut green chili peppers and red chilies into chili rings, and mince chives.
Heat a pot, put a small amount of oil in the pot, sauté the chili rings and minced garlic until fragrant, add an appropriate amount of light soy sauce, add a little boiled water to avoid being too salty, bring the soup to a boil and then pour in the minced green onions.
Pour the soup over the sliced pork liver and you're ready to eat.