1. Wash and slice pork liver, add salt and white wine and lightly grasp for 2 minutes
2. Rinse with water and drain for later use
3. Add green onion, ginger, salt, white sugar, cooking wine and cornstarch and stir clockwise
4. Put it in a pot and blanch it, and immediately remove and drain as soon as the color changes.
5. Put oil in the pan, pour the onion and saute until fragrant
6. Pour the green and red pepper and stir fry
7. Pour in the liver and stir fry for 60 seconds
8. Add a circle of light soy sauce, appropriate amount of cooking wine, 1 tablespoon of sugar, a little dark soy sauce, stir fry evenly
9. Pour in the dried chili and garlic sprouts and stir fry for a few times to get out of the pot
10. You are my heart, you are my liver, you are my baby sweet candied fruit
Tips:The pickling process cannot be saved; when blanching pig liver, you must remember that as soon as the liver changes color, it will not taste good when it is old; light soy sauce and dark soy sauce have a salty taste, so do not put or use less salt.
