Liver Chinese

For the liver Chinese, dry the liver and chop into fine strips. Dredge in flour and fry in hot oil in a pot. Remove, season with salt and pepper. Keep warm.

Heat rice wine and soy sauce in a saucepan. Sauté onions cut into rings for about 5 minutes. Pour in soup.

Cut washed, seeded peppers into strips and add to onions. Wash cabbage, cut into small strips and add to onions. Steam for 10 minutes until firm to the bite. Drain and coarsely chop bamboo shoots and soybean sprouts. Add to the vegetables together with the liver strips.

Reheat the Chinese liver and serve hot.

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