Stir-fried pork liver and potato chips, this dish belongs to Northwest cuisine. Northwest cuisine emphasizes cooking the juice first, then releasing the steam from the pot, and then adding the ingredients into the pot to make the dish.

The potatoes are fragrant and glutinous, the pork liver is crisp and tender, and the sauce is rich in flavor. It is suitable for adding autumn fat, especially with rice.

Bandit Pork Liver, a famous dish in Xiangxi, Hunan.

It is said that there were many bandits in western Hunan before the Republic of China, especially during the period of melee between large and small warlords.

There are many bandit delicacies, bandit duck, bandit chicken, bandit goose, bandit pork liver and other bandit series specialties.

The cooking method is simple and crude, and the spicy taste is strong. Bandit Pork Liver is very popular among the public as a representative dish of western Hunan.

Slice the pork liver with a knife, not too thin, it will be more tender if it is slightly thicker.

How to make pork liver: Put the pork liver into a basin of clean water to wash away the blood, then drain the water, put it into the basin, add salt, green onion and ginger water, cooking wine, soy sauce, starch, edible oil, mix well, add flavor and sizing for later use.

Prepare side dishes, remove the stems of spicy millet and cut into sections.

Pick and wash the young garlic sprouts and cut them into sections with a knife, then pat a few garlic sprouts for later use.

Prepare a bowl of juice. Add salt, cooking wine, soy sauce, monosodium glutamate, pepper, and water starch to an empty bowl. Stir evenly and set aside.

Heat oil in a pan, add pork liver and stir-fry till raw, then remove from pan and set aside.

Heat the oil in the pot again, add garlic and stir-fry until fragrant, add hot pepper and stir-fry until fragrant, add millet and stir-fry until fragrant.

Add the sauce to the bowl, add garlic sprouts and stir-fry till raw, drizzle with pepper oil, take out of the pan and serve on a plate.