Hunan style stir-fried pork liver

Clean and slice the Pork liver into thin pieces, about 0.5 cm thick. Rinse thoroughly under cold water until the water runs clear, then pat dry with paper towels.

In a bowl, combine the sliced Pork liver with 15g of Shaoxing wine, 10g of Light soy sauce, 15g of Cornstarch, White pepper, and Sesame oil. Mix well and marinate for 15 minutes.

Rehydrate the dried Wood ear mushrooms in warm water for 20 minutes until soft. Drain, trim any tough parts, and slice into bite-sized pieces.