1. Soak the liver in clean water for 15 minutes, wash and slice, add cooking wine, white vinegar, thirteen spices, white pepper powder and marinate for half an hour.
2. Start the pot to boil water, wait for the water to boil, add a spoonful of salt, and turn off the heat.
3. Put the marinated pork liver in a blanching dish and immediately remove it to keep the liver crisp and tender.
4. Wash the blood skin vegetables and remove the old stems and leaves.
5. Heat up the wok and add oil, add the blood skin vegetables and stir fry.
6. After the blood skin vegetable changes color, add the liver and stir fry for two minutes.
7. Top with light soy sauce.
8. Pour the aged vinegar.
9. Sprinkle an appropriate amount of white pepper, stir fry evenly, and take out.
10. The pork liver must be stir-fried quickly, otherwise the pork liver will taste bad if it gets old.
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