I have read a lot of posts, and I just saw BTV's recipes. Put more garlic. It is exactly the same as Beijing Liver.
Liver cut slices and then soaked in water for 2 hours or more to wash away blood. Then marinate with cooking wine, white pepper, salt, and starch for 20 minutes.
Add water to the pot and add the minced garlic to the chopped wine. The fat intestine should be cut into small pieces. The cooking time can be as long as at least 10 minutes. Then fish in cold water
Dispose of yellow sauce. Spoon a spoonful of soy sauce with a spoonful or two tablespoons of soy sauce. Add another spoonful of cooking wine.
Take a good shot of garlic. Chopped. Garlic should be at least 6-7 pieces of garlic or the same amount. Cut the garlic into a large bowl and add water to soak
Use the water just in the intestines to raise the pig liver. The so-called raise is to boil a pot of water to shut down the fire. Then put the pig liver in. After the pig liver was broken, the water was removed in one minute. spare
Add a few octagonal to the wok. When the octagonal becomes bigger, grab a handful of garlic with garlic (not all the minced garlic, half or 1/3 is good), adjust the sauce, add half pot of water. After boiling, enter the fat intestines. The small fire licks the intestines until the fat is tender. Pour the minced garlic twice in the middle.
After adding salt to the pan, slide into the pig liver. Add water starch within one minute. Wait until the pan, add the remaining minced garlic and a spoonful of cooking wine. When the garlic is out, you can turn off the fire. It doesn't take too long from slipping into the pig liver to shutting down the fire. 2 minutes maximum.