We bought fresh pork liver, soaked it in water for more than ten minutes to remove blood, washed it many times under running water, and then cut it into thin slices. The thinner the better. Then wash the pork liver with clear water again, put it in a big bowl, add appropriate amount of salt, pepper and cooking wine, grab a handful of starch and marinate it evenly by hand for one hour. At this time, you can prepare other side dishes, such as green pepper, red pepper and onion, wash them and cut them into small pieces. Cut the onion and ginger into small pieces. After the pork liver is salted, put water in the pot. After the fire boils, add pork liver and cook for one minute. Then take it out and put it aside to drain it. Remember not to cook for too long, or you will get old.
Put oil in a hot pan, fry some peppers, and then take them out and throw them away. Then dig out a spoonful of bean paste and stir fry quickly. Stir-fry the red oil and pour in the cut side dishes. Stir fry quickly with medium fire. Cut the green pepper into sections, add the pork liver, and pour in half a spoonful of cooking wine, half a spoonful of salt, white sugar, soy sauce and a little water. Stir-fry for three minutes, and the soup will be almost finished. Then put it on a plate and eat it.
Because water was added at last, the soup was very rich in flavor. It is great to eat directly with rice or to cook noodles and pour soup. However, everyone should pay attention, it is too late. The cholesterol content of animal liver foods is relatively high, and they should be eaten at most once a week.