1. Choose gluten-free red and shiny liver, and rinse it off with clean water.
2. Cut the liver into small pieces.
3. Marinate the liver with cooking wine, salt and cornstarch for 10 minutes.
4. Prepare old jars of pickled peppers.
5. Cut pickled peppers into sections, slap garlic, and shred ginger.
6. Put an appropriate amount of oil in the pot, and wait for the oil temperature to be 80 degrees to marinate the liver.
7. Stir-fry the pork liver until it is dead, add soy sauce and stir fry.
8. Put the pork liver on the side of the pot, pour pickled pepper, ginger and garlic in the oil and stir fry.
9. Finally, thicken the pot, and a plate of hot, sour and smooth pickled pork liver is out of the pot.
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