Ingredients: pork tenderloin, pork liver150g each, chives and leeks 50g each, and cooked rapeseed oil 30g.

Accessories: 3g of chicken powder, 5g of Zanba pepper, minced garlic, Jiang Mo, pepper, salt, monosodium glutamate, chicken essence, vinegar and soy sauce10g, sweet potato powder and Pixian bean paste15g, 30g of pickled pepper and 40g of shredded ginger.

Exercise:

1. Put the phoenix-tailed flower knife on the washed pork tenderloin slices, slice the pork liver, rinse it slightly with clear water, then suck up the water, add 2 grams of salt, chicken powder, pepper, bean paste, minced garlic, Jiang Mo, soy sauce and Zanthoxylum, mix well, then grab the sweet potato paste evenly and cover with chopped pickled peppers. Put shallots, leeks and shredded ginger into a bucket, add 3 grams of salt, monosodium glutamate, chicken essence and vinegar and mix well.

2. The pan is smooth, and the rapeseed oil is burned to 60% heat. Stir-fry liver slices and kidney flowers first, and then quickly pour in shredded ginger, leeks and leeks. Stir-fry evenly over high fire, then put the pan on the plate.