1. Preparation materials: 250g pork liver, 5 peppers, soy sauce 10g, 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. Cut ginger and garlic into small pieces, cut dried peppers into small pieces, and cut green peppers and red peppers into hobs.

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

6. Add the 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, you 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 flavor of Xiangxi cuisine in production and flavor.

The appearance is fresh and tender, spicy and domineering, and the taste is fresh and tender, full of wildness, which is the biggest feature of bandit pig liver. Large pieces of pork liver, with local red pepper and garlic, are fried in a 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 the utensils and pottery bowls filled with "bandit pig liver", which set off the original simple Xiangxi flavor of this dish more vividly. Large pieces of pork liver not only retain the local dietary characteristics in rural Hunan, but also have a crisp and tender taste, moderate spicy and delicious. From this dish alone, we can fully appreciate the delicious essence of Hunan cuisine.