Cooking Steps

1. 

   Step1:Cut ginger and garlic into pieces. Cut Sichuan pickled red pepper into horse ears. Cut scallion into shreds. Wash cabbage and cut into small pieces. After the hair is blistered, rinse it. Cut off the hard stem and tear it into small pieces. Blanch cabbage and agaric in boiling water for a few seconds and remove. Mix soy sauce, sugar, a little salt and 30ml of starch powder into a bowl and set aside.

2. 

   Step2:Soak the pig liver in clear water for a moment, soak it in bleeding water, take it out and wash it, remove the tendons, slice it obliquely, put 20ml of water starch powder and salt into it, and then mix it up. Let it stand for use.

3. 

   Step3:The pot is hot. Put in lard and turn it on. Put in ginger powder, garlic powder and pickled peppers to burst out the fragrance

4. 

   Step4:Stir fry the pork liver quickly. Cook the cooking wine. Stir for several times

5. 

   Step5:Add cabbage slices, agaric and shredded onion and stir fry for a while. Cook in a bowl and stir well. Sprinkle pepper powder before leaving the pot.