1. Preparation materials: 250g pork liver, 5 peppers,10g soy sauce, 3g liquor, 2g sesame oil, 5g corn flour, 75g rapeseed oil, 20g ginger, 20g garlic, 2g salt, 2 red peppers and 2 red peppers.

2. Ginger and garlic are cut into small pieces, dried peppers are cut into small pieces, and green peppers and red peppers are cut into hob blocks.

3. First cut the pork liver into strips about 5cm, and then cut it into 5mm thick slices. Add a little white vinegar to clear water and soak the pig liver for a while to remove toxins.

4. Drain the pork liver, add soy sauce, white wine, sesame oil and cornflour and mix well.

5, a hot pot, after the rapeseed oil is heated, add ginger, garlic and dried peppers and stir fry.

6. Add green pepper and stir fry slightly, add salt and stir fry evenly, and add pork liver slices and stir fry quickly. When the surface begins to turn white, take out the pot and put it on the plate.

Stir-fried pork liver, the name of this dish feels a bit domineering, everyone must not be intimidated, in fact, this is a very delicious and authentic good dish. The bandit pig liver is not the pig liver that bandits sip (eat). It is named "bandit pig liver" because it retains the original characteristics of Xiangxi cuisine in terms of production and flavor.

Fresh and tender appearance, spicy and domineering, fresh and tender taste and wildness are the biggest characteristics of bandit pig liver. Large pieces of pork liver, together with local red peppers and garlic, are fried in an oil pan for a few minutes. Before the food is ready, the smell of pork liver has come to your nose and made your mouth water.

Look at this vessel and pottery bowl filled with "bandit pig liver", which makes the original and simple Xiangxi flavor of this dish more vivid. Large pieces of pork liver not only retain the local dietary characteristics in rural Hunan, but also have a crisp and tender taste, which is moderately spicy and delicious. From this dish alone, we can fully appreciate the delicious essence of Hunan cuisine