Is the bandit pig liver delicious? Seeking practice?

I feel the domineering of this dish when I hear this name! I really want to pick up my cup and throw off my arm to do it! But if you have really eaten this dish, it is 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. Before liberation, Xiangxi bandits were famous all over the country! When there are chicken, duck, pig liver, etc. This dish is mainly dry and spicy, famous for its tender pork liver and bright color. Because of the 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 the ingredients

Consumption of fresh pork liver, green pepper, red pepper, dried pepper, bean paste, corn flour, garlic, ginger, soy sauce, soy sauce, salt and oil.

Second, deal with ingredients.

Wash pork liver, cut it into small pieces, put it in a bowl, add ginger and cornstarch, stir and marinate for a few minutes to remove fishy smell, cut green pepper and red pepper into sections, and treat other ingredients for later use.

Third, make ingredients.

Heat the pan and pour oil (more oil can be used). We started to slip pork liver, and the oil was 70% to 80% hot. We need to pour the pig liver on the oil. Need to move quickly, grasp the time, take the pot for half a minute at most, otherwise the pig 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. Key points: stir fry quickly after entering the pig liver, otherwise the pig liver will get old easily!