1. Soak the liver in salt water for ten minutes, rinse it under the tap, and soak for half an hour to remove blood stains.
2. Cut into thin slices and boil for one minute in boiling water with ginger sliced cooking wine, remove and rinse. (Wash several times to ensure that the dishes are refreshing)
3. Cut the onion and green pepper evenly and quickly, cut the carrot into oblique diamonds, and tear the fungus into small pieces.
4. Use one teaspoon of salt, half a teaspoon of sugar, one tablespoon of light soy sauce (I used steamed fish soy sauce), one teaspoon of five-spice powder, and half a tablespoon of cooking oil to marinate for ten minutes.
5. A tablespoon of cooking oil, minced ginger and garlic, carrots, red pepper (I didn't cut it, just for decoration, cut if you want it spicy), pork liver, hot oil and stir-fry for a minute to serve.
6. One tablespoon of oil, fry onions, green peppers, fungus, one teaspoon of salt, one teaspoon of chicken essence.
7. Pour the discolored onion into the liver and stir-fry evenly.
8. Simmer for a while, so that the juice of the marinated liver is absorbed by the onion fungus.
9. Don't put the liver out, fry the onions directly. Steps 5 and 6, just work together.
Tips:Pork liver shouldn’t be soft and tender. It tastes very good when fried. Although it is not half-raw and tender, it is delicious. I would rather eat cooked than half-rare!
