Salt-baked Pig Liver and Lean Pork

After cleaning the pork liver, soak it in water with cooking wine for 20 minutes.

Take out the soaked pig liver and add a few pieces of lean meat.

Pour salt into the clay pot, and add Sichuan peppercorns, star anise, and bay leaves.

Stir-fry the salt until it turns yellow, then remove half of the salt.

Put the pork liver and lean meat into the pot.

Cover the surface with the freshly scooped salt.

Cover with the lid, simmer on low heat for 20 minutes, then turn off the heat and let it sit for 5 minutes.

When the time is up, clean off the salt from the surface of the meat.

The finished product is served on a plate.