2. Cut the pork liver into even slices, and cut it as evenly as possible, which is convenient for quick frying and makes it more tender and smooth to eat. After cutting, wash the pig liver with clear water for several times until the water is very clear, so as to avoid fishy smell when eating.
3. Drain the pork liver, marinate it, add 2g of salt, 2g of sugar, 2g of pepper and 3g of soy sauce to adjust the background color, grab the pork liver evenly by hand, grab a handful of starch, and marinate it for 5min after grabbing it again. When the starch gelatinizes when heated, it can lock the water in the pork liver and increase the tender and smooth taste.
4. Prepare auxiliary materials. Half a red pepper, cut the seeds into triangular pieces, and one green pepper, also cut into the same triangular pieces. Half an onion, cut into triangular pieces, break up the stuck ones, and put them with green and red peppers for later use. Green onions are cut into horseshoe slices, ginger is cut into thin slices, several pickled peppers are cut into rings, and a handful of wild peppers are split in the middle and placed in the same pot.
5. Prepare a small bowl, add monosodium glutamate 1 g, a little sugar, 2 grams of chicken essence, 3 grams of cooking wine 10, and soy sauce. Dilute with clear water, pour in a little water starch and stir well for later use. Mixing the seasoning in advance can reduce the time of pork liver in the pot and make it more tender.
6. After all the ingredients are ready, start cooking, heat the pot, and add the vegetable oil pan. This step can prevent the pig liver from sticking to the pot. After sliding the pot, pour out the hot oil and add the cold oil, and pour the pork liver into the pot and stir-fry it quickly until the pork liver is smooth and discolored.