The ingredients consist of three ounces of pork liver, one ounce of water-borne fungus, one ounce of cooking wine, five ounces of pepper oil, half a catty of vegetable oil, three ounces of refined salt, one ounce of soy sauce, one ounce of wet starch, one ounce of vinegar, onion, ginger, garlic and a little salt. Cooking method 1. After cleaning the pig liver, cut it into pieces one and a half inches long, one inch wide and one minute thick, shred the onion, slice the garlic and cut the ginger.

2. Stir the pork liver slices evenly with wet starch (one dollar), mix onion, ginger, garlic, fungus, soy sauce, cooking wine and salt with the remaining wet starch (one dollar), and add a little water to stir into juice.

3. Put five or two vegetable oils in the wok and fry. When the oil is 80% hot, add the mixed liver slices and stir fry.

4. When the liver section turns white, pour off the remaining oil and take out the liver section. Then pour the pepper oil into the wok, heat it, pour the liver slices, then pour the juice, and stir well.

Cooking instructions: oil the liver slices while they are hot, and the frying time should not be too long. If it is too long, it will be fried and affect the quality.