1. Wash the pork liver and pork loin, and cut the liver into willow leaves about 2 mm thick. The pork loin slices are about 2 mm thick.
2. Remove the white film from the pork kidney. Lay it flat on the chopping board and divide it into two with a knife.
3. Remove the "waist show". Be sure to remove it clean, otherwise there will be a fishy smell. Then use a flower knife, cut into the depth 3/4, and remove the colored kidneys, pork liver, tenderloin with cooking wine, soy sauce, salt, starch, and the overheated oil.
4. Mix with a bowl of juice. Add two spoons of cooking wine, two spoons of soy sauce, half a spoon of vinegar, 5 grams of sugar, add green onions, ginger, and minced garlic, add water and starch. Pour the oil over high heat into the three kinds of ingredients and the bowl of juice and quickly stir-fry for about 20 seconds. Pour the pepper oil and out of the pan.
