Ingredients that need to be prepared in advance include: 300 grams of pork liver, 50 grams of lettuce leaves, 50 grams of oyster mushrooms, 30 grams of hot pot base, 2 grams of green pepper, 5 grams of dried chili, 12 grams of ginger, 15 grams of garlic, 30 ml of cooking wine, 10 ml of light soy sauce, 2 grams of cornstarch, 2 grams of refined salt, 5 ml of concentrated chicken juice, 40 ml of cooking oil, and 2 chives.

1. The first step is to wash and slice the pork liver and soak it in cooking wine for half an hour.

2. Wash the lettuce leaves for side dishes and cut them into inch-long sections. Sprinkle oyster mushrooms into small florets and squeeze out the water.

3. Take out the soaked pork liver, add cooking wine, light soy sauce, corn starch, and a little ginger, mix well and marinate for 10 minutes.

4. Shred ginger, garlic, and mince chives. Chop dry chilies and set aside for hot pot base.

5. Blanch the lettuce leaves and oyster mushrooms. Remove and spread in the bottom of the bowl.

6. Take another pot, add cooking oil, add ginger and garlic and stir-fry.

7. Put the hot pot base ingredients into the pot and bring the water to a boil over high heat.

6. Then add salt, concentrated chicken juice, pork liver, and chopped green onion. When the soup boils again, turn off the heat and pour the soup and juice into the bowl.

7. Put in another oil pan, add cooking oil, add Sichuan peppercorns, dried chili powder, and fry over low heat until fragrant.

8. Pour it into the dish while it's hot, and it's done.