Pork liver and rice noodles in pot

Overview

How to cook Pork liver and rice noodles in pot at home

Clean the flower armor; marinate the pork intestines and liver with oil, salt, cooking wine, soy sauce, pepper, and starch; prepare onions, garlic, ginger, green peppers, and red peppers.
Boil the water in the pot and add the scallops to blanch.
Remove the flower shells after opening and set aside.
Prepare a casserole, put oil in the bottom of the pot, add ginger, garlic and green onions and saute until fragrant.
Put the flower armor into a casserole and pour 250 ml of beer.
After the beer is boiled, spread the marinated vermicelli and pork liver on the surface of the rice cakes, cover and simmer over medium-low heat for ten minutes.
Next prepare the sauce, put soybean paste, soy sauce, sugar, pepper, and starch in a bowl.
Add appropriate amount of water and stir evenly.
When the time is up, the lid of the casserole is opened, and the vermicelli, pork liver and scallops are already cooked.
Pour in the prepared sauce.
Turn up the heat and bring to a boil.
Add green and red peppers, drizzle with a little oil, cover and simmer for two minutes.
The sauce-rich rice sausage and pork liver in a pot are particularly delicious.