1. Remove the muscles and membranes of the chicken liver, rub it with salt and starch, and rinse with clean water.
2. Soak in cold water for 1 hour, then cut the chicken liver into slices.
3. Boil water in a pot, scald the chicken liver and remove it to drain.
4. Marinate the blanched chicken liver with cooking wine and light soy sauce for 20 minutes.
5. Cut pickled peppers into sections; shred ginger; cut green onions into sections; cut dried chili into sections.
6. Heat the pan and add oil, fry the ginger and dried chili.
7. Pour the chicken liver and fry for 2 minutes.
8. Pour in pickled peppers and stir fry for a fragrant flavor.
9. Add the shallots, stir fry quickly, and season with salt. Drizzle a little pepper oil when out of the pan.
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