Cooking Steps

1. 

   Step1:Slice pork liver. Repeatedly grasp and wash it several times. Use clear water. Add some cooking wine or white wine to soak it for a while. Slicing does not have to be very thin, but try to be as thick and thin as possible, so as to avoid the unevenness of aging and tenderness after cooking and affect the taste.

2. 

   Step2:Onion, ginger, garlic, pickled peppers.

3. 

   Step3:Side dishes.

4. 

   Step4:Soy sauce, monosodium glutamate, a little sugar, two or three drops of vinegar, and a little Gorgon powder are mixed into a bowl of juice.

5. 

   Step5:Liver slices drain.

6. 

   Step6:Add the cooking wine. Add the Rua powder and mix well. Add a little more oil and Rua evenly.

7. 

   Step7:Burn the iron pot very hot. Put in two tablespoons of oil. Drain the liver slices at 60% oil temperature and then filter out. To control the heat. The liver of the pig should be filtered out as soon as it is extended. At this time, it is about six mature.

8. 

   Step8:Continue to heat the pot until it is very hot. Add oil, ginger, garlic, pepper and pickled peppers. Stir fry the side dishes and green onions. Stir fry the liver slices quickly. Then stir fry the juice in the next bowl until it is out of the pot. (this process really won't win photos, so we can only describe it as clearly as possible.)

9. 

   Step9:Perfec

10. 

    Step10:Perfec

11. 

    Step11:Perfec