Garlic fragrancePig's liverThe ingredients: 1 piece of pig's liver,Green garlic sprouts4 stalks,Lemon1 slice, salt,Ginger1 slice, cooking wine,Dark soy sauceLight soy sauce, wet starch (slurry),Sugar，Pepper powder，sesame seedsoil,Chicken broth2 tablespoons,Cantonese pepperoil,Doubanjiang (bean paste)Sauce

Pig's Liver with Garlic Flavor method

1. Rinse the pig's liver, cut it into large thin slices (not too thin, about 0.5CM thickness is appropriate), and soak in clear water with lemon slices until no more blood seeps out (about 1 hour). Drain and rinse again before adding salt, cooking wine, and pepper powder to mix and marinate for a while.Bloodwhen the blood stops coming out,

2. Mix the seasoning sauce: add salt, sugar, dark soy sauce, light soy sauce, doubanjiang (bean paste), pepper powder, pure sesame oil, and 2 tablespoons of chicken broth with a little wet starch in a bowl; stir to combine.

3. Separate the green garlic sprouts into white parts and leaves, and slice them diagonally for use.

4. Heat oil in a pot over medium heat and add pig's liver slices, stir-frying until they turn color, then remove and drain the excess oil.

5. Leave some of the base oil in the pot, add ginger strips and white parts of green garlic sprouts, and stir-fry on low heat for a moment. Add the cooked pig's liver and green garlic leaves to the pot and quickly stir-fry together. Slowly pour in the mixed sauce while continuously stirring until well combined. Drizzle with 1 teaspoon of Sichuan pepper oil before serving and plate up.