1. First, we prepare a fresh pig liver, soak it in clear water to remove blood stains, and then rub and squeeze it repeatedly by hand to clean the blood stains in the pig liver.

2. Then cut the pork liver into even slices. The more even the slices, the better. It is convenient for quick frying and tastes more tender and smooth. After cutting, wash the pig liver with clear water several times until the water is very clear, so that it will not smell fishy when eating.

Next, let's drain the pig liver and pickle it. Add 2g salt, 2g sugar, 2g pepper and 3g soy sauce to adjust the background color. Grasp the pork liver evenly by hand to make it have a bottom taste, grab a handful of starch, and then marinate for 5 minutes. Starch gelatinization during heating can lock the water in pig liver and increase the tender and smooth taste.

Next, we prepare auxiliary materials. Half a red pepper, cut the seeds into triangles, and a green pepper, cut into the same triangle. Stir-fried in green or red looks better. Cut the onion in half, cut it into triangular pieces, break up the sticky ones, and put them with green and red peppers for later use.

5. Slice the onion, slice the ginger, cut a few pickled peppers, and put a handful of wild peppers in the middle in the same pot.

6. Prepare a small bowl, add monosodium glutamate 1g, a little sugar, 2g of chicken essence, cooking wine 10g, and 3g of soy sauce. Dilute with clear water, pour in a little water starch, and stir well for later use. Mixing the seasoning well in advance can reduce the time of pork liver in the pot and make it tender.

7. After all the ingredients are ready, we start cooking, heat the pot and add vegetable oil. This step can prevent pig liver from sticking to the pot. Pour out the hot oil, add the cool oil, pour the pork liver into the pot and stir fry quickly until the pork liver slides, forms and changes color.

8. Stir-fry the onion, ginger, pickled pepper and pepper together, so that the pork liver can absorb the fragrance of the small materials, then stir-fry the green and red pepper slices and onion slices for a few times, stir the prepared juice evenly, pour it into the pot, and stir quickly for 30 seconds. After the ingredients are tasty, pour in Chili red to increase the spicy oil feeling, continue to stir fry for a few times, and then take out the pot and plate.