Fried Pork Liver with Fungus
1.
Cut the onion into pieces, soak and wash the black fungus.
2.
Soak and wash the liver, cut into strips and then slice.
3.
Put the chopped pork liver in a plate, add a little salt and cooking wine to marinate for 5 minutes.
4.
Add an appropriate amount of starch and gently grasp the sizing.
5.
Mix a bowl of juice: add garlic, crushed pepper, and cooking wine to the bowl.
6.
Add salt, light soy sauce, water, starch, stir well, and set aside.
7.
Boil water in a pot, put in the mashed pork liver, quickly blanch it, and remove the color when it changes. Drain the water and set aside.
8.
Heat oil, add onions and black fungus, stir fry evenly over high heat.
9.
Put in spare pork liver.
10.
Stir fry and stir well.
11.
Pour the juice into the bowl.
12.
Turn the spoon quickly, stir-fry and turn off the heat.
13.
Put it out of the pot and serve it on a plate.
Tips:
1. Blend the bowl of juice in advance to avoid rushing when frying. It can also shorten the frying time.
2. Pork liver should not be scalded for too long, just change the color.
