Raw materials: onion; Pig liver; Black pepper sauce

working methods

1. Put clean water in the basin, pour proper amount of white vinegar, and soak the whole pig liver in white vinegar water for half an hour. Soak pig liver in white vinegar, take it out, cut it into pieces with a thickness of 0.5 cm, rinse it with running water until no blood oozes out, and drain it.

2. Mix pork liver with soy sauce, cooking wine, white pepper and salt, and then marinate with dry starch and shredded ginger for 10 minute.

Peel the old skin off the onion and soak it in water with a kitchen knife for a while.

4, with a mouthful of water, cut the soaked onion (you can cut a few knives, and then soak the kitchen knife and onion in the water together, the effect is better)

5. Heat the hot oil in a hot pot, pour the marinated pork liver slices and stir-fry until the surface of the pork liver becomes discolored. 6. Wash the pan, heat it, pour in a little oil, and stir-fry the onion for about a minute until it becomes soft (if the pan is not dirty, you can stir-fry the onion with the remaining oil without washing the pan).

7. Add a tablespoon of black pepper juice and mix well.

8. Pour in the freshly fried pork liver, stir fry evenly and serve.