1. Ingredients: 300 grams of pork liver, 50 grams of green onions, a little ginger, 4-5 cloves of garlic, 1 tablespoon of soy sauce (15ml), 1 tablespoon of cooking wine (15ml), 2 teaspoons of cornstarch (10g) ), 5 garlic sprouts, half a carrot, 1 tsp salt (5g), 1/2 tsp sugar (3g), 1/4 tsp pepper powder (1g).

2. Wash and drain the pig liver, and use a knife to cut off the fat glands and other debris. Slice the pork liver into 2-3 mm thick slices. Mix well with soy sauce, cooking wine and cornstarch and marinate for 15 minutes.

3. Wash the green onions and ginger and cut them into slices diagonally. Cut garlic into small slices. Wash the garlic sprouts and cut them into 4 cm long sections. Wash the carrots and cut into diamond-shaped slices.

4. Pour oil into the wok, when it is 70% hot, add onions and ginger and sauté until fragrant. Add garlic sprouts and carrots, cut them and set aside.

5. Pour a little more oil into the wok and keep the heat high. When the oil is 8 minutes hot, add garlic slices and saute until fragrant. Slide in the pork liver, use chopsticks to spread the pork liver, and stir-fry for 2 minutes. Pour the fried garlic sprouts and carrots into the pot, add salt, sugar, and a little peppercorns and stir-fry for one minute.