Ingredients
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1 green onions
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1 ginger
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1 chives
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1 fresh red chili
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1 pork liver
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Sauce Ingredients
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1 tablespoon light soy sauce
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1 tablespoon cooking wine
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1 tablespoon sugar
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Seasoning Ingredients
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1 tablespoon vinegar
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1 tablespoon light soy sauce
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1 teaspoon salt
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1/2 tablespoon cooking wine
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1 teaspoon white pepper powder
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1 tablespoon cornstarch
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1 bowl oil
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1 teaspoon sesame oil
Directions
Tips
- Soaking pork liver into vinegar water can remove the blood and bad taste.
- To make pork liver tender, cut into thin slices. And when frying, remove pork liver from heat when the color changed.
- Use high heat to fry pork liver for the second time to shorten the cooking time.
Steps
|
1
Done
5 minutes
|
Wash and clean green onion and ginger. Mince into small pieces. Cut chives into small pieces. Cut fresh red chili into small pieces. Add all sauce ingredients into a bowl, mix well to make it as a sauce. Set aside. |
|
2
Done
120 minutes
|
Cut pork liver into thin slices. Soak into water. Add vinegar and soak for 2 hours. |
|
3
Done
5 minutes
|
Remove pork liver to another bowl. Add light soy sauce, cooking wine, white pepper powder and cornstarch. Mix well. |
|
4
Done
5 minutes
|
Add a bowl of oil into pot. Preheat the oil and fry pork liver until colour changed. Remove the pork liver from the heat. |
|
5
Done
5 minutes
|
Use the remaining oil to fry the green onion, ginger until aromatic. Then add pork liver to stir-fry. |
|
6
Done
5 minutes
|
Add sauce into pot to stir-fry until mix well. Top with green onion and fresh red chili. Sprinkle with chili oil. Serve. |
