1. Slice the pork liver into thin slices and wash it several times to remove the blood, squeeze out the water, marinate in white wine and pepper for a while, then add a little starch to stir evenly
2. Ingredients
3. Sauté the dried ginger slices and turn off the heat, then add the chili and saute some pepper powder
4. Turn to the high heat and lower the liver slices for a while, then turn it over and fry until it is seasoned
5. Sprinkle with garlic sprouts
6. Serving rice
Tips:The liver must be thinly sliced and washed a few more times
