Raw materials: onion; pork liver; black pepper sauce

Practice

1, pot of water, pour the right amount of white vinegar, the whole pork liver into the white vinegar water soaked for half an hour. Pork liver soaked in white vinegar water and fished out, cut into thick slices of about 0.5 cm, rinse with running water until no blood seeps out, drain

2. Pork liver mixed with old soya sauce, cooking wine, white pepper, salt, and then put the dry cornstarch and ginger marinade for ten minutes

3. Peel off the old skin on the onion, and soak it for a while with a chopper in the water

4. Mouth with a mouthful of water, soaked onion Cut (you can cut a few cuts, and then soak the chopper and onion together in the water, the effect is better)

5. hot pan, hot oil, pour in the marinated pork liver slices, stir-fry until the surface of the liver can be eaten 6. wash the pan, hot, pour a little oil, pour in the onion stir-fry for a minute or so to soften (if you feel that the pan is not dirty, do not have to wash the pan, with the rest of the oil to stir-fry the onion)

7. Add a tablespoon of black pepper sauce and stir-fry evenly

8, pour in the just fried pork liver, stir-fry evenly on the table