Chicken liver (220g), green garlic (3 slices)

Accessories:

Lycium barbarum (2 tablespoons), red pepper (half), ginger (2 slices)

Marinade:

Raw flour (1/2 tbsp), Haitian seafood soy sauce (1 tbsp), oil (1 tbsp), cooking wine (1/2 tbsp), salt (1/4 tbsp).

Seasoning:

Oil (3 tbsp), salt (1/4 tbsp), white pepper (1/5 tbsp), chicken powder (1/3 tbsp).

cook

1. Wash chicken liver, cut into pieces, add marinade and mix well, marinate for 15 minutes.

2. Shoot the green garlic into pieces and separate the white garlic from the green garlic; Soak Lycium barbarum in warm water until soft; Cut the red pepper into hob blocks.

3. Heat 2 tablespoons of oil, pour in chicken liver and stir-fry until it changes color. Drain the oil.

4. Wash the wok, heat 1 tbsp oil, saute garlic slices and ginger slices.

5. Add chicken liver and stir fry for a few times, then pour medlar and stir fry 1 min.

6. Add salt 1/4 tbsp, white pepper 1/5 tbsp, chicken powder 1/3 tbsp to taste, sprinkle with garlic and serve.