Materials?

I have been measuring about per person 150g pork liver.

Two spoonfuls of white vinegar

Half a spoonful of sugar

Proper amount of salt

verdant

energy

garlic

Garlic stalk

coriander

The practice of vinegar sliding the tip of the liver?

Wash the liver, put a little white vinegar in the water and soak it for 20 minutes to get rid of "poison" (in fact, it is a metabolite, which keeps you healthy, but it is not so weird, and this food is not often eaten).

Side dishes: Slice onion, ginger and garlic, save some garlic paste and press it into garlic paste, cut garlic seedlings and coriander into sections, and slice liver.

Add sugar to the onion, ginger and garlic pot (no garlic paste).

Into the liver, stir fry briskly. It is recommended to stir fry with a spoon.

After the livers on both sides change color, boil white vinegar and salt, add garlic sprouts, garlic and coriander, and leave a little coriander for decoration.

sabot

skill

My garlic seedlings here are all cultivated by myself, so the taste is relatively light and thin. You can reduce the proportion of garlic if you buy it.

It's a little overcooked for the steps, but it's actually very easy to make, tender and delicious.