Boiled Pork Liver

After buying pig liver, clean off the white fascia.

This way, it's fine.

Cut into small pieces.

Add the Sichuan peppercorns and salt, bring to a boil, and skim off the foam. Some people also like to add a bit of star anise, bay leaves, or other spices, depending on personal preference.

Simmer over low heat for ten or more minutes, depending on the doneness of the pork liver. Tap the surface of the pork liver with chopsticks; if it is elastic and puncturing it does not release much blood, then it is cooked. If the surface of the pork liver feels very hard when tapped, it means it is overcooked.

Let it cool, then slice. When it feels a bit powdery in the middle like I cooked it, it proves that it is cooked tender and tastes better.