1. Wash the liver and cut into slices about 2mm.
2. Rinse off the blood with clean water, 3-4 times, squeeze out the water.
3. Add one egg yolk, one spoon of dark soy sauce, light soy sauce, oyster sauce, salt, cooking wine, white pepper, and stir well.
4. Add two spoons of cornstarch and stir evenly to lock in the moisture.
5. Add a spoonful of cooking oil, stir well, and marinate for about 15 minutes.
6. Cut the scallions into shreds with an oblique knife.
7. Ginger, garlic slices, millet spicy diced.
8. Start the pot and heat oil, add the spicy millet, ginger and garlic, and explode the aroma.
9. Pour in the marinated pork liver and stir-fry on high heat until set.
10. Add the green onions and continue to stir fry.
11. Add a little salt, a spoonful of sugar for freshness, a little boiled water, stir fry over high heat to taste.
12. Lift the pot and serve it on the plate.
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