Pig liver, salt, vinegar, soy sauce, starch, dried red pepper, green pepper, green garlic, chicken essence.

working methods

1. Wash the pork liver slices, drain the water, add salt, a few drops of vinegar, soy sauce and a little starch and grab them evenly for use;

2. A few dried red peppers, green peppers in diagonal circles, and chopped green garlic;

3. When the wok burns oil, the pork liver quickly slides down and becomes discolored.

4. Put the remaining oil in the dry red pepper pot, put the green pepper into the head of green garlic, sprinkle a little salt to stir-fry the fragrance, pour in the remaining green garlic leaves and stir-fry the pork liver for a few times, spray soy sauce, and sprinkle with chicken essence.

skill

You told me to eat more pig liver to protect my eyes. You must believe what you say. He's an old cook ~ ~ ~ I don't usually eat DD, but I know it's for blood ... anyway, I generally love it ~