Main ingredients: 150g of pork liver, pork waist two, pepper, a green onion, ginger, three slices, three spoons of cornstarch, 10ml of white wine, a little sugar, 10ml of soy sauce, two pickled peppers, pickled ginger, Pixian soybean paste, a small spoon, parsley stalks a little.

1, pig liver soak for an hour, wash, slash thinly.

2, pork waist cut to remove white tendons.

3, pork liver knife, cut strips.

4, put a little pepper, a piece of ginger shredded and a little green onion with boiling water into pepper water.

5, pig liver into the pepper water, cornstarch and a spoonful of oil marinade, do not put salt.

6, pork loin put white wine 5ml, a little sugar, 10g of cornstarch and 5ml of soy sauce marinated for ten minutes.

7, wash.

8, then put white wine 5ml, 5g of cornstarch, 4ml of soy sauce, 5ml of pepper water and a little pepper marinade for ten minutes.

9, ready for side dishes, pickled peppers cut diagonally and cleaned chili seeds, pickled peppers, ginger, garlic seeds sliced, white onion sliced, cilantro stalks cut into sections.

10, hot pot of cold oil into the pepper grains stir-fried, fishing pepper grains do not.

11, stir fry pork liver until brown and cooked, fish out and drain the oil.

12, into the cashew flower stir fry until browned, fish out.

13, clean the pan re-put a little oil, put a small spoon of bean paste fried red oil.

14, put in part of the white onion, all the garlic, pickled ginger and ginger stir-fry, put in the pig liver and season with salt, put in the cashews and stir-fry evenly.

15, into the pickled peppers, the remaining white onion and cilantro stalks stir-fry for a few moments, you can put the appropriate amount of chicken essence, turn off the fire out of the pot.

16, finished picture.