Pickled pork liver is a famous local dish with good color and flavor, belonging to Sichuan cuisine. Spicy and attractive, fresh and delicious.

Ingredients: 400g pork liver, 5g pickled pepper, 5g pickled ginger, sweet and sour garlic 1 piece, Ren Mei pepper and celery.

Two tickets each.

Slice the pork liver first, then put the cut pork liver into a cold water basin to soak in blood water, then squeeze out the water by hand and put it into a basin for pickling. First, add a teaspoon of salt, then add a little cooking wine and white pepper, and mix well.

Add a spoonful of cassava starch, stir well again, seal with a layer of edible oil and marinate for 30 minutes.

Then peel celery, cut it vertically from the middle, cut it into rhombic oblique slices, cut it into oblique slices with pedicled beauty pepper, and soak it in ginger slices.

Soak Zanthoxylum bungeanum in Kamikiri section and peel the sweet and sour garlic. Adding sweet and sour garlic not only tastes softer than new garlic, but also tastes crisp.

After the pot is controlled to dry, pour 500g soybean oil, add pork liver slices with sauce when the oil temperature is 40% hot, and smooth the pork liver with low oil temperature, so that the processed pork liver is very tender and smooth.

Add sweet and sour garlic, ginger slices and pepper slices and stir-fry until fragrant, then add a spoonful of Pixian bean paste and stir-fry red oil, then add pork liver slices and stir-fry for a while, then add 3g oyster sauce, 5g soy sauce and 2g soy sauce for coloring.

Pour a proper amount of cooking wine into the pot to remove the fishy smell, and add a spoonful of sugar to refresh it. Then add celery and red pepper, stir-fry until raw, and sprinkle a little white pepper on the plate. Delicious fried pork liver with pickled peppers is ready. Pig liver has the effect of nourishing liver and enriching blood. So a plate of spicy and tender pork liver is ready.