1, the main ingredients: 300 grams of pork liver onion (yellow skin) 200 grams. Seasonings: 10 grams of onion, 5 grams of ginger, 25 grams of vegetable oil, 10 grams of starch (corn), 15 grams of soy sauce, 2 grams of pepper, 2 grams of sugar, 15 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of sesame oil.

2, pig liver soaked in salt water for ten minutes, rinsed under the tap, soak for half an hour to remove blood.

3, thinly sliced with ginger slices of cooking wine in boiling water for a minute, fish out and wash. (Wash a few times to ensure that the dish fresh).

4, onions and peppers cut evenly fast, carrots cut diagonal diamond, fungus tear small pieces.

5, pig liver with a teaspoon of salt, half a teaspoon of sugar, a tablespoon of soy sauce (I use soy sauce) a teaspoon of five spice powder, half a tablespoon of cooking oil to marinate for ten minutes.

6, a tablespoon of cooking oil, ginger and garlic, carrots, red pepper, pork liver, hot oil and stir fry for a minute on high heat.

7, a tablespoon of oil, sauté onions, green peppers, fungus, put a teaspoon of salt, a teaspoon of chicken broth.

8, onion coloring pour pork liver, stir fry evenly.

9, a little simmering, so that the marinade of pork liver by onions and fungus absorbed.

10, pig liver do not sheng out, directly fried onions together with stir fry can be out of the pot.