Preparation materials: pork liver 1, pork loin 1, tenderloin or pork belly 1, auricularia auricula 1, 2 green peppers, 2 slices of ginger and garlic, 2 red peppers, 1 tablespoon of sugar 1, 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce/kloc.

Production steps:

1, prepare all raw materials;

2. Remove the white fascia in the middle of the pork tenderloin, then put a flower knife on the surface and cut it into small pieces;

3. Wash pork liver and pork loin with clear water for two or three times;

4. Dry the washed pork loin and liver, add salt, cooking wine and water starch, and marinate for five minutes;

5. Prepare a bowl of juice: soy sauce, cooking wine, vinegar, salt, sugar, water starch, sliced ginger and garlic, and red pepper, and stir well for later use;

6. Pour more oil into the pot than usual, and add three raw materials to stir fry;

7. Remove oil and control oil as soon as the color changes;

8. Leave a little base oil in the pot, add black fungus and green pepper and stir fry;

9. After the green pepper is slightly soft, add the three raw materials that have just been slipped and stir fry;

10, pour the prepared bowl juice and stir fry;

1 1, stir-fry over high fire, and when the bowl juice is evenly wrapped on the ingredients, a thin sauce is formed.