Ingredients preparation: pork liver, chili, eggs, starch, beer, oyster sauce, light soy sauce, ginger, garlic, salt, oil, etc.

Steps

1. Purchase fresh pork liver, rinse it with running water, then put it in light salt water and soak it for at least 1 hour to remove toxins. If you want to go faster, cut the pork liver into thin slices and wash it under running water for 5 minutes. It will be very clean.

2. It is not right to fry the pork liver directly after cleaning it. It also needs to be marinated, which can not only remove the fishy smell but also add flavor. Slice the pork liver into a bowl, add salt, beer, and light soy sauce and mix well. Then beat in an egg white, add an appropriate amount of starch, and mix with your hands until it becomes sticky. Finally, pour in an appropriate amount of cooking oil, mix well, and the pork liver is marinated. It tastes very tender and smooth after frying.

3. Cut the green onions into sections, slice the ginger and garlic, and cut the peppers into sections. Add appropriate amount of light soy sauce, balsamic vinegar, oyster sauce, sugar, and starch to a small bowl, add water and stir evenly.

4. Pour an appropriate amount of oil into the pot, heat it up to 60% heat, pour the marinated pork liver into the oil, drain the oil after the pork liver changes color.

5. Heat the pot again, add oil and heat, add onions, ginger and garlic and stir-fry quickly until cooked through. Pour in the oiled pork liver, pour in the sauce in a small bowl, stir-fry over high heat for half a minute. Just turn off the heat and take out the pot, stir-fry the pork liver and it's done. It has a tender texture, spicy flavor, and no fishy smell. It's a good side dish.