Cooking Steps

1. 

   Step1:Put the pig liver into the refrigerator and freeze it for 10 minutes (the frozen shape is better to cut). Turn the liver into two at a 45 degree angl

2. 

   Step2:Attach one half of the liver to the chopping board. When slicing, the knife will be pushed out from top to bottom. It can be sliced easily by pushing and sliding it back and forth

3. 

   Step3:Pork liver slices should be cut as thin as possible. The thickness of each slice is the same

4. 

   Step4:Marinate pork liver - two teaspoons of white vinegar (to remove smell, smell and vinegar). Half teaspoon salt. Stir well. be careful. Cut pork liver, don't wash it, don't blanch i

5. 

   Step5:Preparation accessories - lettuce and carrot cut into diamond slices. Onion slice

6. 

   Step6:After the pig liver is pickled, wipe the pickled blood water with kitchen paper, and suck up the water on the surface of the liver. The fried liver is fresh, crispy and tender. If you wash it with water, you won't get the crispy taste of live

7. 

   Step7:Add oil to the pan. Heat the pan at the same time. Add two teaspoons starch to the pork liver at the same time. No need to stir

8. 

   Step8:Add chili sauce to the pot. Stir fry slowly over low heat. Stir fry chili sauc

9. 

   Step9:Add a teaspoon of cooking wine after the chili sauce is fried with red oil. Use the volatilization of cooking wine to bring out the flavor of chili sauc

10. 

    Step10:Stir fry with scallion, ginger and garlic over low hea

11. 

    Step11:Stir fry shallot, ginger and garlic. Mix the liver and starch. Let each piece of liver hang starch

12. 

    Step12:Put the liver in the pot. Spread the liver with chopsticks. Stir fry it over a small heat

13. 

    Step13:Stir fry the liver loose. Add the cut lettuce and carrot immediately. Stir over low heat

14. 

    Step14:Finally put in the chopped onion. Thicken it a little

15. 

    Step15:Order a little white wine and sesame oil (to suppress the smell of mutton) and stir fry them out of the po