The bloody smell of pig liver is relatively strong, so the most important step in the smell is to wash. The pig liver is marinated in baking soda and vinegar. When cooking, add onion, ginger and garlic wine, no smell, no oil, ahead of time. Preparing the seasoning juice can shorten the time when the pig liver is heated in the pot, and the taste is naturally fresh.
Rinse the pig liver with water and cut into thin slices. Mix the baking soda and white vinegar to marinate the pig liver for three minutes.
Rinse again with water, remove the water from the kitchen towel
Use cooking wine, salt, egg liquid, water starch to 'sizing' the pig liver, add a little oil to make the pig liver more smooth and tender
Mix soy sauce, cooking wine, salt, sugar, water starch, a small amount of water into a seasoning juice
Prosperous and oily, quickly fried pork liver
Pour out the oil, left a little, scallions, ginger, garlic, green pepper, green garlic stir fry for a while
Add pork liver seasoning sauce and stir fry for 2 minutes to serve.