Material: pig liver150g.

Accessories: yam 1 00g, auricularia auricula 20g, persimmon pepper1.

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2. Pour the yam slices into the pot, add water and blanch for about 2 minutes until they are transparent, and remove them for later use.

3. After the pork liver is marinated evenly with shredded ginger, pepper and half a teaspoon of cooking wine, add starch for sizing, and then add a teaspoon of oil seal oil.

4. Add a little oil, saute garlic, add fungus and stir fry, add yam, stir fry evenly, add a little salt to taste and put it away for later use.

5, hot oil in the pot (oil is a little more than ordinary cooking, so that the liver slices are not old), fire, slide until the pig liver becomes discolored, pour a spoonful of soy sauce to color evenly, pour the fungus and yam slices into the pot and stir fry, then add the cut green pepper.

6, stir fry evenly, taste, see if you need to add salt to taste, you can enjoy.