Put the water in the pot, pour some white vinegar, put the whole liver in the white vinegar and soak for half an hour. After the pig liver is soaked in white vinegar water, remove it and cut it into a thick piece of about 0.5 cm. Rinse continuously with running water until no blood seeps out.
Pig liver with a little soy sauce, cooking wine, white pepper, salt and evenly, then put the dried starch and ginger and pickle and marinate for ten minutes.
The onion peels off the surface of the old skin and soaks in the water with the kitchen knife for a while.
A mouthful of water in the mouth, cut the soaked onions well (you can cut a few knives and then immerse the chopper and onions in the water, the effect is better)
Heat the oil in a hot pot, pour in the marinated pork liver slices, and simmer until the surface of the pig liver is discolored.
Wash the pot, pour a little oil into the heat, pour in the onion and stir fry for a minute or so until soft. (If you think the pot is not dirty, you can not wash the pot, directly fry the onion with the remaining oil)
Add a spoonful of black pepper sauce and stir well
Pour in the pig liver that has just been sautéed and stir-fry.