Raw materials: pork liver 200g, bitter gourd 1, garlic slices, cooking wine, soy sauce, vegetable oil, salt and monosodium glutamate.

Practice: remove seeds from bitter gourd and cut into pieces. Slice pork liver, marinate with cooking wine and salt, blanch in boiling water 10 minute, and drain. Heat vegetable oil in the pot, add bitter gourd, stir-fry a few times, add soy sauce and cooking wine and cook for a while. Add pork liver slices and stir-fry a few times, then add monosodium glutamate and garlic slices to adjust the taste.

Pork liver celery

Ingredients: celery, 200g pork liver, soy sauce, cooking wine, salt, monosodium glutamate, shredded ginger and vegetable oil.

Practice: celery is selected, washed and cut into long sections for later use. Slice pork liver, add soy sauce, cooking wine, salt and monosodium glutamate and mix well. Heat vegetable oil in the pot, saute shredded ginger, add pork liver and celery, then add salt, cooking wine and monosodium glutamate and stir-fry for a while.