1. blood-skinned vegetables clean up: blood-skinned vegetables picked, keep only the most tender part, wash.

2. Pork liver cleaned: cut into thin slices of about 3mm thickness, rinse off the blood repeatedly.

3. Marinade: put one spoon of cooking wine, two spoons of cornstarch, moderate salt, scratched well, let stand for 15 minutes, there will be some blood out of the water, rinse quickly with water, and then put two spoons of cornstarch scratched well.

4. hot pot cold oil: about fifty percent of the oil temperature into the pickled peppers pickled ginger and garlic crushed, medium heat stir-fry incense, put half a spoonful of chili sauce fried red oil.

5. Stir-fry: Turn up the heat, pour in the pork liver and stir-fry quickly until browned (there are eighteen spatulas in the restaurant, but the fire should be high enough). Add a spoonful of soy sauce and half a spoonful of sugar.

6. Add seasoning: put blood skin vegetables stir fry, blood skin vegetables fried wilt, add a little salt, monosodium glutamate, start the pot to plate can be.