Start by draining and gently rinsing the chicken liver under cold water. In a bowl, combine the liver with Shaoxing wine and salt, mixing well to coat. Sprinkle cornstarch over the liver, tossing it lightly until each piece is evenly coated. Let the marinated liver rest for 15-20 minutes.

In a separate bowl, whisk together chicken broth, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and ground Sichuan peppercorns. This mixture will form a delicious sauce for your Chicken Liver with Onion and Pepper. Set the sauce aside.

Heat a nonstick skillet or wok over medium-high heat and add a generous splash of peanut oil. Once the oil is hot and shimmering, add the marinated chicken liver in a single layer. Stir-fry for about 1 minute or until they turn golden brown. Flip the liver pieces and cook for an additional 2-3 minutes until cooked through, then set aside.

Using the same skillet, add more peanut oil if needed, then toss in minced garlic and ginger. Stir for about 30 seconds until fragrant. Next, add sliced onion and sauté until translucent and sweet, about 1-2 minutes.

Return the cooked chicken liver to the skillet along with sliced bell pepper. Pour the prepared sauce over the mixture and stir gently to combine. Let everything simmer for 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

Once the sauce has reached a desired consistency, remove the skillet from heat. Drizzle sesame oil over the stir-fry, toss gently, and serve hot over steamed rice.