How to stir-fry liver and kidneys

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  1. A pair of pork loins and 0.5 pounds of pork liver.Remove all the pork loin fascia and cut the kidneys with a knife.Wash the pork liver slices with water to remove the blood and soak them in white vinegar for later use.

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  2.Soak the fungus in warm water and set aside

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  3. Prepare the pickled peppers (cut some into rings, chop some into minced pickled peppers), slice the pickled ginger, slice the green onions with a diagonal knife, and slice the garlic.

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  4. Soak the liver and waist in vinegar for 10 minutes, wash the liver and waist with clean water, squeeze out the water and add salt.Stir pepper, light soy sauce, dark soy sauce, cooking wine, egg liquid and starch, then add a little cooking oil and stir evenly.

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  5.For sauce, take a bowl and put salt, pepper, oyster sauce, sugar, cooking wine, light soy sauce and starch.Stir evenly and set aside.

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  6.Put oil in a pot and heat it to 60% heat.Add a dozen peppercorns, then add garlic slices, pickled pepper rings, and ginger slices and saute until fragrant. p>

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  7. After sautéing until fragrant, put the marinated liver and kidneys into the pan, stir-fry over high heat for ten seconds and then put Stir-fry the minced pickled peppers for a few times, then add the fungus and green onion slices.

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  8. Put the fungus Stir-fry the green onions until raw, add the prepared sauce and stir-fry until the sauce is firm, then remove from the pan and serve on a plate.