Sauteed pork liver and chicken chicken giblets with pickled cowpeas

Ingredients

200 grams pork liver

200 grams chicken giblet

120 grams pickled cowpea

5 pickled red chilies

2 green peppers

5 garlic cloves

1 piece ginger

2 tablespoons vegetable oil

1/2 teaspoon ground black pepper

1 teaspoon corn starch

1/2 teaspoon salt

2 tablespoons cooking wine

2 tablespoons chili oil sauce

1 tablespoon sliced green onion

3 tablespoons vegetable oil

Method

1. Slice the pork liver thinly, slice the chicken giblets, rinse, drain

 

2. Slice the green peppers, pickled red chilies, and garlic cloves, chop the ginger

 

3. Slice the pickled cowpeas

 

4. Pour pork liver and chicken giblets in a bowl, pour ground black pepper, corn starch, and some cooking wine in the bowl, mix until even, set aside for 10 minutes

 

5. Heat a skillet over medium heat, pour some vegetable oil in the skillet, drop the pickled cowpeas in the skillet, stir until fragrant, take out, leave oil in the skillet

 

6. Pour the remaining vegetable oil in the skillet, pour pickled red chilies, garlic, and ginger in the skillet, stir until fragrant

 

7. Throw the pork liver and chicken giblets in the skillet, stir until the color is changed, pour cooking wine in the skillet, stir until even

 

8. Drop pickled cowpeas and green peppers in the skillet, stir until even

 

9. Season with salt

 

10. Sprinkle chili oil sauce in the skillet, stir until even

 

11. Drop green onions in the skillet, stir until even

 

12. Serve