Preparation materials: pork liver slices, starch, cooking wine 1 spoon, shredded ginger, 2 tablespoons of sugar, 3 tablespoons of vinegar, salt, soy sauce 1 spoon, Chinese cabbage, 4 dried peppers, onion and pepper.
1. Wash pork liver and marinate with salt, yellow wine, soy sauce, pepper and starch 10 minutes or so.
2. Mix sugar and vinegar with starch to make sweet and sour sauce.
3. Wash the bought purple-backed begonia.
4. Add oil to the pot and saute shredded ginger, onion and dried Chili.
5. Pour in pork liver slices and stir fry, turn the surface to cooked color, and cook rice wine.
6, put down the purple-backed anemone, add salt and stir fry, pour in sweet and sour sauce, stir fry evenly.
7, the pot is installed, and the sweet and sour pork liver can be eaten.