Ingredients: 200g of pork liver, 200g of chicken offal, and 20g of sour beans/kloc-0.

Accessories: 5 pickled peppers, 2 green peppers, garlic 10g, ginger 10g, 20mm cooking wine, pepper powder 1g, 2g raw flour, 3g refined salt, 20ml red oil, 2 shallots and 30ml edible oil.

1, preparation of main raw materials.

2. Prepare sour beans and pickled peppers.

3. Slice the pig liver, pour blood under running water and soak it in wine for 30 minutes. Chicken offal is also sliced with a knife.

4. Cut green peppers with side dishes, pickled peppers, garlic and ginger.

5. Wash the sour beans and cut them into inches.

6. Wash pork liver and chicken offal again, then put them into a bowl, add pepper, cooking wine and raw flour, and marinate them by hand 10 minute.

7. Put a small amount of cooking oil in the wok, fry the sour beans until dry, stir-fry the sour flavor, and put them out for later use.

8. Add some oil to the pot, add pickled peppers, ginger and garlic, and stir-fry the fragrance.

9. Add marinated chicken offal, stir-fry until it changes color, and then pour in cooking wine to remove the fishy smell.

10, green pepper rings and sour beans.

1 1. Stir well and season with salt.

12, drenched with red oil.

13, add shallots, stir well and turn off the heat.

14, finished product.