1. Main ingredients: Pork liver and garlic. Pork liver must be soaked in water for a long time to bleed.

Cut the garlic into sections and remember to flatten the roots for better flavor.

2. Ingredients: spicy millet and ginger slices 3. Pork liver slices, about the thickness of a 6s apple, if you haven’t seen it before, just pretend I didn’t mention it.

Marinate the soaked pork liver with raw rice wine and pepper for a while.

4. Heat the oil. You can make the heat bigger and the oil hotter.

5. Add spicy millet and stir-fry twice. 6. Fry the pork liver until it changes color a little. It must be high, high, high.

7. Pour out the pork liver and add oil again. If there is pork liver juice, rinse the pot and add oil again.

Remember, be on fire the whole time and don’t get distracted.

8. Add the garlic, and when frying the garlic, put the sugar, salt, light soy sauce, and dark soy sauce. Otherwise, the pork liver will be cooked when you put it in, and the pork liver will be old if you add seasonings one by one.

By the way, prepare a little rice wine on the side.

9. After frying the garlic, add the pork liver. Stir-fry twice to mix the pork liver and garlic. Then add rice wine along the edge of the pot. Remember not to use too much. One bottle cap is enough. If the pork liver is large, two bottle caps are enough.

Portion.

Stir-fry until the pork liver loses its color and is ready to serve.