Ingredients
200 g pork liver, 75 g fried peanuts, and broth as needed.
Seasonings
75 g (about 1/3 cup) mixed oil, 10 Sichuan peppercorns, 9 g dried chilies, 3 g each salt and MSG, 13 g (about 1 tablespoon) Shaoxing wine, 20 g each soy sauce and wet cornstarch slurry, 8 g each scallion, ginger, garlic, and sugar, and vinegar to taste.
Instructions
1. Slice the liver, scallions, and ginger; cut dried chili peppers into sections; cut scallions into segments. Mix the liver with salt and cooking wine, coat with wet starch, then toss with a little oil.
2. Combine cooking wine, wet starch, scallions, ginger, garlic, sugar, soy sauce, MSG, and broth to make the sauce.
3. Heat the mixed oil in a wok over high heat. Once hot, first add the dried chilies and Sichuan peppercorns, frying until they turn dark purple. Then add the sliced pork liver, and as soon as it is cooked through, quickly pour the sauce into the wok. When the sauce comes to a boil, stir-fry briefly, add a splash of vinegar, and toss in the fried peanuts. This dish is intensely spicy and numbing, with tender liver and crunchy, aromatic peanuts.