Cooking Steps

1. 

   Step1:Slice pork liver (about 3, 4mm thickness is the best). Put it into a bowl with a bottle of white vinegar and soak it in water for 20 minutes. Remove the toxin of pork liver. This step is very important. The pig liver that hasn't been soaked is easy to smell fishy or smell shy.

2. 

   Step2:After soaking, rinse with clear water and drain off the water. Add cooking wine (it's ok if you don't use white wine). Take one tablespoon of raw soy sauce, half teaspoon of white sugar, a little white pepper and salt, a little starch (it will paste the pot if you fry too much). Ginger shreds. Mix well and marinate for 20 minutes.

3. 

   Step3:Heat the oil in the pot. Put in the fresh cut ginger, croissant pepper and cut parsley (don't like the taste of green pepper to dry pepper. Children don't need to put pepper in this step) and stir it up. Then pour in the pickled pig liver. Stir fry it quickly over high heat (it will be more perfect). After the pig liver changes color, add a small amount of sugar. Mix the old soy sauce. Don't too much, because it has been pickled before. Stir fry the pork liver for 2-3 minutes. See that the surface of the pig liver is a little yellow.

4. 

   Step4:If you want to stir fry with other vegetables, you need to stir fry the pork liver first, and then mix with the stir fried vegetables. Then the pork liver will be fragrant.