Accessories: Cortex Magnolia Officinalis 25g auricularia auricula (water hair) 10g water chestnut 10g rape heart 20g.

Seasoning: salt 1g vinegar 40g soy sauce 20g starch (pea) 15g onion 2g garlic 2g ginger 2g peanut oil 50g each.

The method of frying liver tip;

1. Cut pig liver into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.3 cm, and mix well with wet starch and refined salt;

2. Slice the horseshoe; Cut the vegetables into 2 cm long; Slices of Magnolia Officinalis are cut into pieces with a length of 3cm, a width of1.5cm and a thickness of 0.2cm;

3. Blanch water chestnut, green vegetable heart, magnolia slice and auricularia auricula with boiling water;

4. Clear soup, soy sauce, wet starch and cooking wine are put into a bowl and mixed into juice;

5. Put peanut oil in the pot. When the fire reaches 70% heat, put the pig livers into the oil one by one, fry them until they are red and float, and take them out;

6. Leave a little base oil in the original wok, add onion, ginger and minced garlic to stir-fry until fragrant, cook vinegar, pour in the fried pork liver, magnolia slices, linden tree, cabbage heart and fungus, then pour in the mixed juice, turn it over a few times to mix it evenly, and put it on a plate.

See Mint.com Food Bank /shiwu/zhaliuganjian for more tips on fried liver.