Main ingredients: 250g of pig liver, auxiliary materials: 25g of dried fungus, seasoning: 5g of onion, 3g of ginger, 2g of yellow rice wine 1 0g, 2g of salt, monosodium glutamate 1 0g, sesame oil10g, 5g of pea starch and 50g of vegetable oil.

working methods

1. Soak Auricularia auricula in cold water, pick out impurities, tear, separate and clean;

2. Wash the pig liver and cut it into thin slices;

3. Chop the onion and shred the ginger; Mixing starch with water to make water starch;

4. Evenly thicken pork liver slices with wet starch;

5. Blanch the pig liver in hot water to control the moisture;

5. Put the vegetable oil in the pot, stir-fry the pork liver slices to 80% heat, and fry them in the oil pan for a few times;

6. Add cooking wine, chopped green onion, shredded ginger and refined salt, then stir-fry until the pork liver is cooked, and pour it into a colander;

7. Leave the bottom oil in the pot and stir-fry the fungus over high fire;

8. Stir-fry until the fungus is bright and smooth, and the pork liver is returned to the pot;

9. Immediately add monosodium glutamate and sesame oil and mix well.