Materials:

400 grams of pig liver, 80 grams of bean sprouts (pea tips), 50 grams of soaked fungus, 5 grams of pickled pepper 15, 5 grams of Pixian watercress, 5 grams of onion 10, 5 grams of garlic, 3 grams of ginger, 3 grams of refined salt, 5 ml of soy sauce, 2 grams of monosodium glutamate, 2 grams of sugar and 5 cooking wine.

Practice:

1, wash the bean seedlings, remove the hard seeds from the roots of auricularia auricula, wash and tear into small pieces.

2. Slice pickled peppers and shallots into a "horse's ear" shape, and slice ginger and garlic.

3. Cut the pork liver into 0.3 cm thin slices, put them into a bowl, add 2 grams of refined salt, cooking wine and a little water bean powder, mix well and marinate 10 minutes for later use.

4. In another small bowl, mix the soy sauce, pepper, sugar, monosodium glutamate, bean powder and fresh soup into a sauce.