Accessories: 2g sugar, 2g salt, 7ml cooking wine, soy sauce 15ml, 5g starch, half winter bamboo shoots, and vegetable oil 15ml.

1. Wash the fresh liver bought with clear water first, and then soak it with clear water. You can add some white vinegar to the water to speed up the discharge of toxins.

2. Slice the pig liver. In this step, the thinner the pork liver is, the better it tastes.

3. Rinse repeatedly under the faucet until the water becomes clear.

4. Drain the pork liver and put it in a bowl. Add10ml soy sauce and 2g white sugar and marinate for about half an hour.

5. put 5 grams of starch before burning.

6. Mix evenly and size.

7, from the pot, put oil to heat, quickly stir-fry the pork liver, stir-fry until the pork liver is tender, stir-fry over high fire. Don't take too long, about 15 seconds, and then deal with it, not too long.

8. Cook the prepared winter bamboo shoots and slice them. Take tender heads and don't put them in too old places.

9. Wait until the pork liver is fried to discolor, and the fire is slightly smaller.

10, stir well with cooking wine.

1 1, add winter bamboo shoots and stir well.

12, soy sauce, add a little salt and stir quickly and evenly.

13. Prepare half a bowl of water starch, pour it in quickly, stir-fry it evenly, and turn off the heat.

14, the sauce-flavored pork liver is finished.