1. Wash the liver, remove the tendons, and boil a pot of hot water.
2. Put the green onion, ginger slices, cooking wine, and pork liver into the pot and bring to a boil.
3. Bleeding the bleeding foam, just cut off the life.
4. Take out the blanched pig liver and poke it with chopsticks. If there is blood flowing out, try to squeeze it out.
5. Add chopped onion, chopped ginger, and chopped green onions to the powder and set aside.
6. Let the liver cool, slice it, rinse with water, add five-spice powder, sesame oil, cooking wine, white pepper, and salt.
7. Mix well, cover with plastic wrap and marinate for 30-60 minutes.
8. Shred the onion and set aside.
9. Millet pepper, green onion, shredded ginger, garlic, set aside.
10. Water starch is reserved.
11. Heat a pan with cold oil, add a few peppers and dried chilies until fragrant.
12. Add the small ingredients in step 9 and sauté until fragrant.
13. Pour in pork liver and stir fry.
14. Pour in the shredded onion and stir fry.
15. Drizzle a little dark soy sauce, water starch, sprinkle a little chicken essence and stir fry.
16. Finally, pour the shallots and stir fry, and out of the pan.
Tips:1. Steps 1-7 are all to remove the fishy smell, which is very important. It determines whether the liver is good or not.
2. This pork liver is slightly spicy, if you like it, you can add ingredients, the taste will rise to a level.
