I feel the domineering of this dish when I hear this name! I really want to pick up my glass and throw off my arm to do it! But if you've really eaten this dish, it's probably fresh in your memory and unforgettable for a long time!

As far as I know, the name and practice of this dish originated in Xiangxi, Hunan Province. Before liberation, bandits in Xiangxi were famous all over the country! When there are bandits chicken, bandits duck, bandits pig liver, etc., this dish is mainly dry and spicy, and it is famous for its tender pig liver, and its color is beautiful. Because of local characteristics, it has such a domineering name. Is it a feeling of wanting to be a bandit?

Not much to say, tell me about my approach to this dish! I hope you like it! You can also try it yourself and learn from each other!

Bandit pig liver practice:

First, prepare ingredients

Fresh pork liver, green pepper, red pepper, dried pepper, bean paste, cornmeal, garlic, ginger, soy sauce, soy sauce, salt and oil consumption.

Second, deal with ingredients

Wash the pork liver, cut it into small pieces, put it in a bowl, add shredded ginger and raw flour, stir and marinate for a few minutes to remove the smell, cut the green pepper and red pepper, and handle other ingredients for later use.

Third, make ingredients

Heat the pot and pour the oil (the oil can be a little more). We start to slip the pork liver, and the oil is 70% or 80% hot. We need to pour the pork liver over the oil. We need to be quick and grasp the time, and we should take the pot for half a minute at most, otherwise the pork liver will get old easily.

Leave the oil in the pan, add garlic, bean paste, dried pepper and shredded ginger to stir-fry red oil, add green pepper and red pepper to stir-fry for 2 minutes, then add pork liver, salt and other seasonings to stir-fry for 1 minute, and add raw flour to thicken, then take out the pan. Key points: stir fry quickly after entering the pig liver, otherwise the pig liver will get old easily!