Materials

Main ingredient: 250 grams of pork liver, auxiliary: fungus (dry) 25 grams, seasoning: 5 grams of green onion, 3 grams of ginger, 10 grams of yellow wine, 2 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of sesame oil, 5 grams of pea starch, 50 grams of vegetable oil

Practice

1.will be soaked in cold water, picking up miscellaneous tore, separate and cleaned! clean;

2. pig liver washed and cut into thin slices;

3. green onion minced ginger shredded; starch with water into water starch;

4. pig liver slices with wet starch gravy evenly;

5. pig liver in hot water blanching, water control;

5. pot of vegetable oil, high heat to eighty percent heat, pig liver slices into the frying pan frying a few times

6. Add wine, minced green onion, ginger, salt, and then stir-fry until the liver is cooked through, and pour the leakage spoon;

7. pot to stay in the bottom of the oil, stir-fry fungus over high heat;

8. Stir-fry until the fungus is bright and smooth through the incense, the liver back to the frying pan;

9. then add monosodium glutamate, sesame oil, and mix evenly into the.