Pan-friedPork LiverIngredients: 150g pork liver, 50g red bell pepper,onion50g，gingerjulienned, garlic julienned,soy sauceone tablespoon, dark soy sauce one tablespoon,sweet potatostarch,pepper powder, five-spice powder, 3 tablespoons of white wine or rice wine

Method for pan-fried pork liver:

1. Cut the pork liver into slices about 5mm thick and soak in water with a few drops of white vinegar for 30 minutes before rinsing clean.vinegar2. Marinate the pork liver in a bowl with garlic paste, ginger julienned, one tablespoon dark soy sauce, two tablespoons light soy sauce, wine, pepper powder, half a tablespoon sugar, and five-spice powder for about 15 minutes.

3. Add two tablespoons of sweet potato starch and stir until well coated on each slice of pork liver.

4. Heat oil in a pan to seven-tenths hot and fry the pork liver slices one by one over low heat for about two minutes, then turn and continue frying until both sides are golden brown (adjust time based on thickness). Sprinkle with chopped green onions before serving.

4 When the oil in the wok is heated to 70% hot, place slices of pig's liver into the oil one by one, and fry over low heat for about two minutes. Flip the pig's liver and continue frying until both sides are golden brown (the cooking time may vary depending on the thickness of the liver), then sprinkle with chopped scallions before serving.）