Pork liver, green pepper, carrot, onion, garlic, light soy sauce, white vinegar, cooking wine, water starch, salt, sugar, chicken essence

Method:

1. Wash the pork liver and wipe away the water on the surface. Cut it into sharp-edged slices according to the shape of the liver, about 5mm thick.

2. Cut carrots and peppers into diamond-shaped slices, mince onions and garlic and set aside.

3. Blend light soy sauce, cooking wine, white vinegar, and water starch according to 3:3:1:2, add salt, a little sugar, and chicken essence.

4. Use two pots at the same time. Burn a large amount of oil in one of the pots. Burn over high heat until smoke begins. Also turn on the other pot and set aside. Put the liver slices directly into the hot oil and fry for 5-8 seconds, and flip with a spatula

5. After the time is up, add the pepper and carrot slices and fry together for 5-8 seconds

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6. Turn on another pot over high heat, take out the fried liver and vegetables with a spatula and put them into the wok, add the chopped green onion and minced garlic and stir-fry twice over high heat

7. Pour the previously prepared sauce into the dish, stir-fry quickly and serve.

This dish takes less than half a minute from adding oil to the tip of the liver to putting it on the plate. It highlights the speed and urgency. Only in this way can it be cooked with a crispy outside and tender inside, with a fragrant vinegar and garlic flavor. A plate of liver tip.