Pork liver with pickled pepper

Overview

How to cook Pork liver with pickled pepper at home

Wash the pork liver and slice it into slices. (Put salt, corn starch, and cooking wine to marinate)
Pickle radish, pickle pepper, pickle ginger and slice it (the kimchi I pickle myself is very delicious) mince onion, ginger and garlic
Turn on low heat and pour in the oil until the oil pan emits green smoke. Quickly add the pork liver to the pan and stir-fry. Color changes and blooms! (Put more oil. Otherwise, the pork liver will not be tender. Don’t fry it for too long or it will get old. Stir fry it for 3 times at most!)
Use the remaining oil from frying the pork liver to stir-fry the onions, ginger and garlic. When fragrant, stir-fry the radish, pepper and ginger. Be sure to bring out the flavor of the kimchi. That’s delicious!
After the kimchi is fried, add the pork liver and stir-fry
Wait until the pork liver and kimchi are integrated. Season to your liking and plate.