1. Wash the pig liver and slice it. After slicing, wash it with clear water several times, and then take it out for later use.

2. soak the auricularia auricula for later use.

3. Prepare two peppers, the middle one is 2, and cut into small pieces with an oblique knife for later use.

4. Cut the pork liver into slices, add shredded ginger, starch, salt, chicken powder, cooking wine, soy sauce and a little peanut oil, mix well and marinate for 1 minutes.

5. Prepare a little ginger, onion, garlic and pepper (if you have pepper oil at home, you can use pepper oil instead)

6. Heat the oil in the pan until it is 7% hot, and then put it in the pork liver to spread quickly.

7. after scattering, put the prepared ginger, onion, garlic and pepper into the pot and stir well.

8. After stir-frying evenly, add a little water to the prepared peppers and fungus, and stir-fry evenly in the pot.

9. Finally, stir-fry evenly, add a little soy sauce and salt, stir-fry until cooked and serve.