Cooking Steps

1. 

   Step1:Prepare ingredients

2. 

   Step2:Cut the cucumber with the other ingredients.

3. 

   Step3:Deal with pig liver. Slice pig liver first.

4. 

   Step4:Soak the water for at least one hour. Change the water several times in the middle. The pig liver is very fishy. Soaking the water can remove most of the blood water. Sliced pig liver soaking water is easier to remove fishiness

5. 

   Step5:Clean the pig liver after soaking in water. Put half teaspoon salt, one teaspoon cooking wine and one teaspoon pepper into it, and then put on some ginger to marinate for 15 minutes.

6. 

   Step6:Marinated pig liver. Remove the ginger slices above. Sift and wash them with water. If the sauce of pickled pig liver is not poured out and fried, it will be very fishy. Stir fried pork liver need to pay attention to this point

7. 

   Step7:Prepare the sauce in advance - mix 1 tbsp of raw soy sauce, 1 tbsp of oil and 2 g of sugar with a small amount of warm water. Because the pork liver wants to be fried fresh and tender, it must be stir fried quickly in a big fire to avoid aging. It's a pity to save a lot of time to prepare in advance.

8. 

   Step8:Hot oil in the pot. A little more. Add the ingredients and stir fry in a small heat.

9. 

   Step9:Add in the cucumber and stir fry it for a while.

10. 

    Step10:Stir fry the pork liver with oil and drained water for 1 minute.

11. 

    Step11:Add 1 teaspoon bean paste and stir well.

12. 

    Step12:Add the ingredients and cucumbers you've fried before.

13. 

    Step13:Pour in the sauce. Stir quickly and stir well.

14. 

    Step14:Finally, put half a teaspoon of salt into the pot. The whole process will take about 3 minutes. Absolute Kwai Chi. Stir fried pork liver. It's a big fire. Bean paste and sauces are salty. There's not much salt here.

15. 

    Step15:Finished product.

16. 

    Step16:It's very tender.