When I was a child, I always eat pig liver. Now I obviously eat less. It is very delicious to eat once.
Remove all kinds of white impurities from pig liver, rinse with running water, and cut into thin slices; wash the slices with onion and green pepper
Then add rice wine, soy sauce and starch, mix well, pulp for about 15 minutes
Heat the oil in the pot, add the garlic and ginger, and then add the pork liver to the pulp, scatter it, then stir fry for about 2 minutes.
In the pot, pour the oil and heat it. Put the onion green pepper, stir-fry the scent, place the spare pig liver, stir fry evenly, add a little soy sauce, salt and sugar.
1. In step 3, the oil must be more, and it must be too big, so that the pig liver can be kept fresh. 2. The pig liver must be cleaned so that there are no toxin residues.