Marinate the Chicken Liver: In a small bowl, combine the chicken liver with 2 teaspoons of Shaoxing wine, ½ teaspoon of salt, and 1½ teaspoons of cornstarch. Thoroughly combine and allow it to marinate for 15 to 20 minutes as you get the other ingredients ready.

Prepare the Sauce: In another bowl, whisk together the chicken broth, 1 tablespoon Shaoxing wine, light soy sauce, dark soy sauce, sugar, 1½ teaspoons cornstarch, and ground Sichuan peppercorns (or black pepper). Set the sauce aside.

Sear the Chicken Liver: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken liver and stir-fry for 2-3 minutes until the liver is browned on the outside but not fully cooked through.

Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of peanut oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant. Then, add the onion and bell pepper slices, stir-frying for 2-3 minutes until they begin to soften but still retain a slight crunch.

Combine and Cook: Return the partially cooked chicken liver to the pan, along with any juices. Briefly mix the prepared sauce before pouring it into the skillet. Stir everything together, ensuring the chicken liver and vegetables are evenly coated in the sauce. Continue cooking for 2-3 minutes until the sauce thickens slightly and the chicken liver is fully cooked through.

Finish and Serve: Drizzle the stir-fry with 1 teaspoon of sesame oil for a nutty aroma. Remove from heat and serve the chicken liver with onion and pepper stir-fry over steamed rice or noodles for a complete meal.