The pig liver must be handled well, otherwise the fried pork liver has a taste.
1. Buy the pig liver, soak it in cold water for 10 minutes, wash it, cut it, then rinse it repeatedly under the water dragon until there is no blood. 2. Add soy sauce, ginger, and minced garlic. Starch, cooking wine mix well. Leave for 15 minutes. I didn't put salt because the pickled pepper had salt. 3. Big hot pot, put vegetable oil, smoke, put bean paste sauce and stir fry into pig liver foam ginger pickle pepper quickly stir fry, usually add chicken essence for one minute. Immediately from the pot, the tender and fragrant pickled pork liver came. . . You can add green pepper.