Liuganjian

Overview

How to cook Liuganjian at home

Cut the pork liver into thin slices and wash it several times in water to remove the blood. Pour in cooking wine, add a slice of lemon, and soak for half an hour to remove the fishy smell.
Prepare auxiliary ingredients.
To prepare the sauce, add one spoonful of dark soy sauce, two spoons of soy sauce, salt, cooking wine, sesame oil and sesame oil and sugar.
Drain the pork liver, add starch, add a little salt, and mix well.
Boil the water, blanch it in the pot, and remove from the pot.
Blanched pork liver.
Put some oil in the pot, add onions, aniseed, ginger and peppercorns, and stir-fry until fragrant.
Add carrot slices.
Add green pepper.
Add pork liver slices.
Add garlic
Add the sauce and reduce the sauce over high heat.
Perfectly cooked.