1. Wash the liver, soak in cold water for 30 minutes to remove blood stains, and change the water twice during the period.
2. Use the time to soak the liver to prepare the seasoning. Slice the green onion, ginger and garlic, and cut the dried pepper into sections.
3. After the pork liver is sliced, mix well with salt, cooking wine, sugar, and starch, and let stand for 15 minutes. Cut the beauty pepper and garlic seedlings into sections, and cut the red pepper into pieces.
4. Heat the pan with cold oil, add all the seasonings when the oil is hot, and fry out the red oil.
5. Add the liver and stir fry until the liver is broken.
6. Add beauty peppers, red peppers and garlic sprouts, add appropriate amount of cooking wine, dark soy sauce, and salt, stir and stir evenly out of the pot.
Tips:Pork liver should be stir-fried over high heat, green and red peppers and garlic sprouts should be stir-fried evenly, not for long. The side dishes are according to your own preference. If there is no garlic sprouts, you can use onions or garlic sprouts. O(∩_∩)O In addition, a colleague said that if the liver is mixed with starch and vegetable oil in advance, it will be smoother and more tender. I have not tried it. If you are interested, you can try it out. ^_^
