Slice the pork liver, wash away the blood, mix well with starch.
Cut cabbage, tofu and white radish into pieces.
Heat the oil in the frying pan, add the chili sauce and sauté until fragrant.
Add cabbage, tofu and radish and stir fry.
Stir-fry the vegetables until soft, put them in hot water, light soy sauce, and salt and bring to a boil.
Add pork liver slices and cook for 2 minutes until fully cooked.
Pour it into a basin and sprinkle with dried chili and peppercorns.
Pour hot oil on the peppercorns to stimulate the aroma.