1. A piece of fresh pork liver
2. Wash, soak in clean water for more than 2 hours, and change the water several times in the middle
3. Drained pork liver, cut into thin slices, put it in the refrigerator for a while, it will be good to cut, it can be cut very thin
4. Boil water in a pot, add white wine (which can be a good way to remove the fishy) and blanch the liver. Once the color changes, remove it quickly to prevent the liver from getting old.
5. Wash it with cold water. The fried pork liver will be refreshing. (If you find it troublesome, you can just fry it without blanching)
6. Cut pepper into pieces, cut garlic stalks into sections, and shred ginger
7. Salt, cooking wine, chicken essence, oyster sauce, light soy sauce are adjusted into juice for later use. The juice is adjusted together to reduce the time for frying pork liver
8. Heat the pan, the oil is 70% hot, add the chili, garlic, and ginger and stir fry until cooked
9. Put the liver and stir fry quickly
10. Added juice
11. Get up
12. Loading
Tips:Stir-fried pork liver must be on fire throughout the whole process, and the time should be short. Stir fry quickly
