1. Put water in a basin, pour some white vinegar, put the whole piece of pork liver into the white vinegar water, and soak it for half an hour. After soaking the pork liver in white vinegar water, remove it, cut it into about 0.5cm thick slices, rinse it with running water until no blood seeps out, and drain it;

2. Use a little seasoning for the pork liver Mix smoke, cooking wine, white pepper and salt, then add dry starch and shredded ginger and marinate for ten minutes;

3. Peel off the old skin on the surface of the onion and soak it in water with a kitchen knife for a while ;

4. Hold a mouthful of water in your mouth and cut the soaked onions (you can cut a few times and then soak the kitchen knife and onions in the water for better results);

5. Heat the oil in a hot pot, pour in the marinated pork liver slices, stir-fry over high heat until the surface of the pork liver changes color and take it out immediately;

6. Clean the pot, heat it and pour in a little oil , pour in the onions and stir-fry for about a minute until soft (if you think the pot is not dirty, you don’t need to wash the pot and just use the remaining oil to stir-fry the onions);

7. Add a tablespoon of black pepper juice and stir-fry evenly. , pour in the fried pork liver just now, stir-fry evenly and serve.