Chinese Quick-Fried Pork Liver

Soak the pork liver in water with a little vinegar in advance for 2 hours, so as to remove the blood and poisonous substances in it. Thinly slice the liver (about 1/5” in thickness). Put together the liver with the pepper powder, 1/2 tsp. salt and 1 tsp. cornstarch and fully mix with hand. Leave the mixture for 5 minutes for pickling. Cut the garlic bolt into 1” pieces. Tear the black agaric into small pieces. Slice the scallion, garlic and ginger. Add the pickled liver to boiling water and quickly separate the slices with chopsticks. Blanch the liver over strong heat for 1~2 minutes, until it surface barely turns white. Mix the remaining cornstarch with 1 T. water. Add the dark soy sauce, cooking wine and some salt, and blend to make a flavoring sauce. Heat the oil in the pan and sauté the scallion, garlic and ginger to bring about their aromas. Add the garlic bolt and agaric, stir-fry for 2-3 minutes, until the garlic bolt is cooked i.e. turns to an emerald color. Turn to strong heat and add the pork liver. Add the sauce and briefly stir-fry for about 1 minute. Turn off the heat as soon as the ingredients are fully combined.