Cooking Steps

1. 

   Step1:Clean the fungus with warm water and soak it in water.

2. 

   Step2:Sliced pig liver.

3. 

   Step3:Cut red and yellow peppers into pieces. Cut onion, ginger and garlic into pieces.

4. 

   Step4:Marinate the sliced pig liver with a little water starch, Shaoxing wine and pepper for 10 minutes (starch must be used here. Don't use egg white. The egg white is easy to drag the slurry, causing the fried pig liver to become old

5. 

   Step5:Use soy sauce, vinegar, sesame oil, Shaoxing wine, salt, pepper and garlic starch to adjust the bowl in advance. this way can save cooking time and keep the liver warm in the pot for a long time. Keep it tender and slippery

6. 

   Step6:Heat the oil to make the liver smooth. Pour the liver into a bowl

7. 

   Step7:Stir fried chives, ginger and garlic with oil in the po

8. 

   Step8:Stir fry with red and yellow peppe

9. 

   Step9:Pour in pork liver, soak black fungus. Stir fr

10. 

    Step10:Quickly pour in the bowl. Immediately stir fry and gelatinize to form a film and put it into the pot (the pork liver is tender and tender. It won't get old at all. But when pouring out the bowl, you must quickly stir fry and heat it evenly and then put it out of the pot immediately