Pickled Pepper Pork Liver Rice
by Jane Baby
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The pork liver slices are washed to remove the blood, and marinated with salt, cooking wine and starch for about ten minutes.
2. Cut celery into small pieces, onion into small pieces, and green pepper into shreds.
3. Cut the soaked sea pepper into thick shreds, soak the ginger into slices, slice the garlic, and cut the wild mountain pepper.
4. Stir-fry the bean paste in a hot pan to get the red oil, soak the sea pepper, pickled ginger, wild mountain pepper, cumin, green pepper, garlic and stir fry for a fragrance.
5. Stir fry the liver slices over high heat until the color changes, add the onion cubes and fry for a while.
6. Add celery and green pepper, stir fry for a while, add a little MSG and salt to taste.
