Cooking Steps

1. 

   Step1:Slice pig liver. Soak for one hour. Change water several times in the middle. Soak out the blood powder inside.

2. 

   Step2:Add cooking wine and starch to the pork liver, mix with hands, marinate for about 15 minutes, and remove the blood powder and fishy smell.

3. 

   Step3:Clean the pig liver again. It's much whiter than before. It's very helpful to remove the fishy smell and blood powder.

4. 

   Step4:At this time, add half a spoon of starch. Grab it well. This is to make the pork liver tender, not hard, and soft to eat.

5. 

   Step5:Wash the chicken gizzards. Boil them in water for about 20 minutes. Stir fry them after they are cooked. Because it's not easy to fry chicken gizzards directly. It's more edible and easier to digest. When it's done, slice it.

6. 

   Step6:Sliced onion, sliced ginger, sliced onion and chopped garlic.

7. 

   Step7:Put the oil in the pot. Add in the onion, ginger and garlic and stir fry.

8. 

   Step8:Add pork liver after exploding. Stir it up with chopsticks. Don't stick it together.

9. 

   Step9:Add chicken gizzards after about 3 minutes.

10. 

    Step10:At this time, add five spices, old and raw. Continue to stir fry.

11. 

    Step11:After the basic fry, add 1.5 spoon chopped peppers. Because the chopped peppers are salty, so pay attention to the front without salt. Otherwise, it will be too salty.

12. 

    Step12:Stir fry for a while, then you can get out of the pot. With a bowl of white rice. I don't know how fragrant it is.