Cooking Steps

1. 

   Step1:Cut pork liver into large slices. Put into a bowl and soak in water.

2. 

   Step2:Pickled peppers, pickled ginger and garlic cut into granules. Chop the bean paste. (the quantity of these four ingredients depends on the taste of individual salty

3. 

   Step3:Drain the pig liver. Put in a small spoon of sesame oil and stir for about 1 minute, then put in a little sweet potato powder and mix well until each piece of pig liver is even and even.

4. 

   Step4:Clean the tips of blood peeled vegetable

5. 

   Step5:Stir fry a little hot oil in the pot. Sprinkle a little salt. Scoop up the dish as soon as it's ready. Squeeze out the extra water. Set aside. (pork liver belongs to quick fried vegetable. It's not easy to fry pork liver in advance with blood skin vegetable. It's easy to taste without pork liver. Therefore, salt should be added when stir frying.

6. 

   Step6:Put the pork liver into the pot with hot oil. Stir fry it and take it out for standby. (about 10 seconds

7. 

   Step7:Put the oil in the pot again (it's almost like stir frying in peace time). Heat up and pour in the pickled peppers, ginger and garlic. Stir fry the bean petals until fragrant.

8. 

   Step8:Pour in the pork liver. Two or three times in the pan. Pour in the blood vegetables. Stir fry quickly for 1.2 minutes. Turn off the heat and start the pan (seasoning with the salt of the pork liver

9. 

   Step9:Eat while it's hot. Pig liver is smooth and tender. Blood skin and vegetables are delicious. I can have two bowls of rice with this dish. The rest of the soup can be mixed with a bowl of noodles. Both of them are blood tonic. It is recommended to eat them 1.2 times a week.