pork liver (fresh), rinse it with water, and then slice it. Never rinse it with water after cutting it, or stir-frying will be a failure. Then make some small amount of starch.
preparation: more garlic (like leaves), sliced garlic and shredded ginger (to remove flavor), and the amount of dried pepper (finished) is determined according to your own taste.
seasoning: Pixian bean paste (spicy), a little cooking wine, sugar and light soy sauce.
practice: heat oil, stir-fry onion, ginger and garlic, add a spoonful of Pixian bean paste, stir-fry until fragrant, then add pork liver and stir-fry with high fire. Pay attention to the heat, you must use the biggest fire and fry it quickly. The pork liver slices can only be tender and smooth if they are overheated and fried. Add cooking wine (one spoonful is enough), add a little soy sauce (because Pixian bean paste itself is very salty, so add less soy sauce), add sugar (one spoonful is enough), and then finally put a piece of onion, and just take the pot and put it on the plate.