Cooking Steps

1. 

   Step1:Preparation work: slicing onion, slicing ginger, smashing garlic, soaking pig liver in clean water for half an hour to remove blood. Clam can be used to brush the lower shell with a toothbrush.

2. 

   Step2:Sliced pepper

3. 

   Step3:Clean it with water. Cut the cleaned pig liver into slices less than 3mm.

4. 

   Step4:Cantonese sausage is washed and sliced directl

5. 

   Step5:After slicing pork liver, mix it with cooking wine and starch. Heat oil in a pot. Pour 50g of oil into it. Just follow the normal amount of oil in the dish. After the oil is hot, stir it directly. Stir it quickly. When it starts to change color, it will be served immediately. spare.

6. 

   Step6:Heat the oil again. Pour less oil. Stir fry the garlic, onion and ginger. Slide in the sausage and stir fry. Add some cooking wine. Stir fry until the sausage changes color.

7. 

   Step7:Pour in the clam and stir fry it for a few time

8. 

   Step8:Add two bowls of water. Do not pass the clam. Cover the pot and boil.

9. 

   Step9:Pour in the pork liver. Turn off the heat after boiling again. Add a small spoon of salt. Less salt. Clams and sausages are salty. Don't cook for too long. The clams are cooked as soon as they open their mouths. The pork liver can't be cooked for too long. It's time to start cooking. I like this soup, so I put more water.

10. 

    Step10:Start the pot and put it on the plate. Decorate the plate.

11. 

    Step11:Finished produc