Chop the onion, ginger and garlic, cut the white onion into small pieces, cut the green pepper into sections, and wash and drain the fungus in advance.

2

Fresh pork liver was frozen in the freezer for about 10 minute, and then it was taken out and cut into pieces with a spatula.

three

Soak pork liver slices in proper amount of water, add salt, grab them evenly by hand, let them stand for 2 minutes, wash and drain.

four

Pour a small amount of salt, chicken powder, cooking wine, half an egg white, raw flour and cooking oil into the drained pig liver again, grab it evenly with your hands and marinate it.

five

Prepare a small bowl of clear water, add salt, chicken powder, sugar, soy sauce and a spoonful of cornflour, and stir well with a spoon.

six

The oil in the pot is boiled, and the oil temperature reaches 50% heat. Put the pork liver slices in, slowly shake the pot, and let the pork liver spread naturally.

seven

After a little shaping, slowly push it away with a spoon, slide the pork liver to 80% maturity and take it out for use.

eight

Leave the bottom oil in the pot, add onion, ginger and garlic foam, stir-fry until fragrant, and then add Laoganma sauce to stir-fry until fragrant.

nine

Pour in pork liver and stir fry quickly.

10

Add cooking wine, green and red pepper, fungus, blended soup and soy sauce, stir fry quickly, and let the soup be wrapped on the pig liver.

1 1

Boil a little vinegar, sesame oil, onion, stir fry a few times, then take out the pot and put it on the plate.