1. Material: 400g of pork liver, ginger, soy sauce, perilla leaves, fungus and cooking wine.

2. Soak Auricularia auricula in cold water, pick out impurities, tear, separate and clean;

3. Wash the pig liver and cut it into thin slices;

4. Chop onion, shred ginger, and add water to starch to make water starch;

5. Evenly thicken pork liver slices with wet starch;

6. Boil the pig liver in hot water to control the moisture;

7. Put vegetable oil in the pan, stir-fry pork liver slices to 80% heat, and fry them in the oil pan a few times;

8. Add cooking wine, chopped green onion, shredded ginger and refined salt, then stir-fry until the pork liver is cooked, and pour it into a colander;

9. Leave the bottom oil in the pot and stir-fry the fungus over high fire;

10, stir-fry until the auricularia is bright and smooth, and return the pork liver to the pot;

1 1, then add monosodium glutamate and sesame oil and stir well.