Liver in Black-Bean Sauce from The Key to Chinese Cooking by Irene Kuo

Ingredients

• 2 medium green peppers
• 2 quarter -sized slices peeled ginger, minced
• 1 small whole scallion, coarsely chopped
• 1 tablespoon fermented black beans, rinsed and coarsely chopped
• 1 tablespoon cornstarch dissolved in 3 tablespoons water
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 1 pound pork or beef liver
• 1 large onion
• 5 tablespoons oil
• ½ teaspoon salt
• 2 large cloves garlic, coarsely chopped