Braised Pork Liver with Mushroom and Tofu

1. Steam the whole tofu in a hot water pot for 20 minutes, then take it out and cool it down. This way, the tofu is firm and not easily broken. Then cut into triangular pieces

2. Wash the shiitake mushrooms and cut them with a blade

3. Cut the pork liver into slices with a thickness of one yuan coin, add salt, cooking wine, and white pepper, and knead evenly

4. Cut chopped scallions and ginger, mix with a bowl of sauce, add salt to the bowl, light soy sauce, dark soy sauce, vinegar, white sugar, chicken essence, oyster sauce, water starch, sesame oil, and half of the scallions and ginger rice. Stir well.

When should pig liver be cooked and when should corn starch be added to stir well, so that the pig liver will be neat after being oily. Put oil in the pot, add pork liver at a temperature of 30% hot oil, stir fry over high heat, and the pork liver will change color before being taken out of the pot

6. Prepare pig liver for later use

7. Put oil in the pot, heat 50% and add shiitake mushrooms. Stir fry over high heat until they are ripe. Stir fry the shiitake mushrooms for about 3 minutes, then add scallions, ginger, and rice to bring out the aroma

8. Add tofu and stir fry together until the tofu has a slight burnt edge

9. Add pig liver, stir fry over high heat, and add wine to remove any odor

10. Pour in a bowl of sauce, wait for 20 seconds before stir frying evenly

11. Take out the pot and load the plate