1. A piece of pork liver
2. Cut into 3mm slices, not too thin, easy to fry
3. Rinse repeatedly under the tap
4. Put the washed liver in a bowl, add water to cover the liver, soak for 20 minutes to remove blood
5. At this time, prepare other ingredients, shred ginger, cut garlic sprouts and green pepper into sections for later use
6. Rinse the soaked pork liver with water, add starch, salt, white pepper, cooking wine, light soy sauce, white sugar and green onion ginger to marinate for a taste
7. Marinate for about 20 minutes
8. Put oil in the pot, add the liver after the oil is hot and stir-fry quickly until the liver is white and take it out. It does not matter if the liver is bloody.
9. Put an appropriate amount of oil into the pot, add garlic sprouts and green peppers and stir fry
10. After the green pepper becomes soft, add the pork liver and stir fry for a few times, then add the chicken essence and stir for a few more times. .
11. Put it out of the pot and serve, and the tender liver is ready. .
12. Finished picture, my little fat guy’s favorite
Tips:1. The liver must be washed and soaked repeatedly to wash off the blood and mucus, and pickled for a delicious taste, so that it will not be fishy when it is fried
2. When frying pork liver, you can put more oil and it will not stick to the pan easily
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