Materials: Pork Liver (weight per ten kilograms of 60 grams), ginger (weight per ten kilograms of 6 grams), black sesame oil (weight per ten kilograms of 6 cc), rice wine (weight per ten kilograms of 60 cc).

Practice: 1. Wash and dry the liver, cut into 1-centimeter-thick slices and set aside. 2. Ginger with the skin sliced. 3. pan heated, pour sesame oil, when the oil is hot, add the ginger, fry until light brown, remove from the pan and wait for the use of. 4. Pork liver into the pan with high heat and stir frying, and then pour into the rice wine to cook, take out the liver, will be the wine with a small fire until completely no taste of wine, and then the liver back to the pot. This way, the liver will not be overcooked. (Note: you can cook several days at a time, put it in the refrigerator to save, and take the day's amount of heat every day to eat)