Let's Learn to Make '' (Exploded Pig Liver) While Bored!

Prepare pig liver, salt, (liao jiu - rice wine), chopped peppers, (huā jiāo - Sichuan peppercorns), (xiǎo mí là - bird's eye chili), (dòu bàn jiàng - fermented broad bean paste), scallions, ginger, garlic, red yam noodles, scallion greens, oil, salt.

1. Wash the pig liver thoroughly and slice it.

2. Place in a bowl, rinse three times with water (to remove blood), then add (liao jiu), red yam noodles, and salt. Stir and marinate for 15 minutes. This step is crucial for removing the fishy odor.

3. Prepare chopped peppers, (xiǎo mí là - bird's eye chili), scallions, ginger, and garlic. Chop them finely and set aside. Cut the scallion greens into segments.

4. Heat oil in a pan, ensuring the oil temperature reaches 90%, absolutely crucial. Add (huā jiāo - Sichuan peppercorns), salt, scallions, ginger, garlic, chili, and (dòu bàn jiàng - fermented broad bean paste). Stir-fry until fragrant, then immediately add the pig liver and stir-fry over high heat to prevent the (dòu bàn jiàng - fermented broad bean paste) from becoming overpowering.

5. Stir-fry for 30 seconds, add scallion greens, and continue to stir-fry for 10 seconds before taking it off the heat. Do not exceed 40 seconds, otherwise the pig liver will become tough.

Note: When slicing the pig liver, the thickness should not exceed 2cm, otherwise the stir-frying time will be too short and it won't cook properly. Also, if it's cooked for too long, it will become tough. Remember to always use high heat when stir-frying. Did you get it?