What do you fry pork liver with?

Ingredients: pork liver, water bamboo, green pepper, onion, ginger, garlic, cooking wine, soy sauce, sweet noodle sauce, sugar and water starch. Practice: 1, pig liver was washed with clean water and soaked in salt water for more than 60 minutes; 2. Wash the soaked pork liver, cut into pieces, add cooking wine, soy sauce and dried starch, and let it stand for 15 minutes; 3. Wash and slice water bamboo and green pepper, and mince onion, ginger and garlic; 4, hot pot into the oil, after the oil temperature, stir-fry the pork liver with fire until the pork liver becomes discolored and stiff, and take it out for later use; 5, stir-fry the water bamboo in another oil pan until soft, and then stir-fry the green pepper slices slightly; 6. Saute shallots, ginger and garlic in oil pan, stir-fry sweet noodle sauce, add sugar and a little water; 7. Pour in the fried water bamboo, green pepper and pork liver, stir-fry evenly, and thicken with water starch.

Youganjian raw materials: pork liver 250g, carrot 1, green pepper 1, 3 dried auricularia, 6 slices of ginger, 3 segments of green onion, 3 dried peppers, 30ml of soy sauce, 5g of salt, 5g of sugar, 30ml of cooking wine and 20ml of water starch. Practice: 1. Wash the pork liver, slice it into thin slices, add 15ml cooking wine, water starch and 2 g salt, mix well, then pour 15ml cooking oil and marinate for 30min. Cut carrot and green pepper into pieces, soak auricularia in warm water, wash off sediment and tear it into small pieces for later use; 2. Heat the wok over a large fire, then put in cooking oil, put in pork liver, slide it away quickly, and take it out immediately after seeing the discoloration of pork liver; 3. Put the oil in another pan, heat it to 30%, add the dried chili and stir-fry until fragrant, then add the onion ginger, fungus and carrot and stir-fry until fragrant; 4. Add the previously fried liver tip, pour in soy sauce and cooking wine, add salt and sugar and stir-fry until the color is the highest; 5. Finally, put the green pepper slices in front of the pot, stir-fry them evenly and take them out of the pot immediately.