1. Remove the fascia of the liver, slice it, add a little salt and cooking wine, and marinate for half an hour.
2. Wash the onions and slice them.
3. The marinated liver is patted with a layer of starch.
4. Deep fry in the oil pan, remove and drain the oil when you see the crispy appearance.
5. Mix half a spoon of sugar, white vinegar, refined salt, and 1 tablespoon of soy sauce to make a sauce.
6. Heat oil in the bottom of the pan, add a little onion and fry until fragrant, cook in the sauce and stir-fry the pork liver well.
7. Add the clear soup to a boil.
8. Pour in the remaining onions and continue to stir fry.
9. Take 1 tablespoon of starch, add water and mix into water starch, put it in the pan, stir-fry evenly, and then serve.
Tips:If the liver is more fishy, you can change the clear soup to the broth.
