200g of pork liver starch, 2 tbsps of cooking wine, 2 tbsps of soy sauce, 0 tbsps of 65438+ salt, 5 pieces of sugar, ginger? Garlic 3 green peppers 1/4 red peppers 1/4 onions 1/2 dried peppers 2 green garlic leaves 1.

Practice?

Buy pork liver and soak it in water for half an hour.

Cut off the ribs and cut into thin slices.

Put the cut pork liver into a bowl, add one spoonful of salt, a little sugar, two spoonfuls of cooking wine, two spoonfuls of starch, three slices of ginger and 1 cloves of garlic, knead by hand, and marinate for 15 minutes.

Prepare a pot of water and bring it to a boil. More water, no pork liver at all.

Add the marinated pork liver, rinse it as soon as it turns pink (don't turn all white, it will get old) (the blanching time must be short, add the pork liver and mix well, then turn off the fire without waiting for the water to boil).

Drain the cooked pig liver.

Put oil in the pan. When the oil temperature is 70% hot, add onion and stir fry until fragrant.

Pour pork liver, add a spoonful of soy sauce, a few drops of soy sauce, a little sugar, a little cooking wine, 2 dried peppers and a green garlic bud, and stir well.