1. Soak the chicken liver in clean water for 2 hours, change the water several times in between, and cut off the greasy tendons.
2. Add water to the wok, pepper ginger slices, and chicken liver to blanch the water. After the water is boiled, boil for 2 minutes to boil the bleeding.
3. Put the oil in the wok, and the pepper aniseed explodes the fragrance.
4. Add sliced green onion and ginger.
5. Add chicken liver, add light soy sauce, dark soy sauce, and stir fry with salt.
6. Add sugar and dried chili.
7. Add an appropriate amount of water to a boil.
8. Cook on medium heat for 10 minutes.
9. Just collect the soup.
10. Finished picture.
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