1.First we prepare a fresh pork liver, soak it in water to remove the blood stains, and then rub and squeeze it repeatedly with your hands to clean the blood stains inside the liver.

2. Then cut the pig liver into even slices, try to cut evenly, easy to quickly fry, eat more tender. After cutting, wash the pork liver several times with water until the water is very clear to avoid a fishy odor when eating.

3. Next we drain the pork liver and marinate it. Add 2 grams of salt, 2 grams of sugar, 2 grams of pepper and 3 grams of soy sauce to adjust the background color. Scratch well with your hands to give the pork liver a background flavor, grab a handful of starch, and then scratch well and marinate for 5 minutes. When heated, the starch paste can lock the moisture in the pork liver and increase the tenderness.

4. Next, we prepare the supporting materials. Half a red pepper, cut the seeds into triangles, a green pepper, cut into the same triangle. Stir fry with green or red color is better. Onion cut in half, cut into triangular slices, break up the sticky, and green and red peppers together and set aside.

5. Slice the onion, thinly slice the ginger, slice a few pickled peppers into rings, and a handful of wild peppers split in half down the middle and put them in the same pot.

6. Also prepare a small bowl, add 1g of monosodium glutamate, a little sugar, 2g of chicken broth, 10g of cooking wine, 3g of soy sauce. dilute with water, pour a little water starch, mix well and spare. Mix the seasoning in advance, you can reduce the time of pork liver in the pot, so that it is more tender.

7. Once all the ingredients are ready, we'll start cooking. Heat the pan and add vegetable oil to it. This step will prevent the pork liver from sticking to the pan. Pour out the hot oil, add the cool oil and pour the pork livers into the pan and stir-fry quickly until the livers slide, form and brown.

8. Stir-fry the scallions, ginger, pickled peppers, and wild chili peppers together so that the pork liver absorbs the flavor of the small ingredients, then stir-fry the sliced green and red bell peppers and scallions a few times, stirring the blended sauce well and pouring it into the wok, and turn on the heat to stir-fry quickly for 30 seconds. After the ingredients are flavored, pour in chili red to increase the spicy oil sense, continue to stir fry a few times, and then out of the pan on the plate.