A Chinese home-style classic where liver slices, made tender and silky through velveting, meet the delicately sweet crunch of wok-seared onions in an aromatic glossy sauce.
Ingredients
- 500 g Fresh pork liver
- 2 pieces Yellow onion
- 1 piece Green bell pepper
- 3 cloves White garlic clove
- 15 g Fresh ginger
- 2 pieces Fresh scallions
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 2 tbsp Shaoxing cooking wine
- 1 tsp Chinkiang black rice vinegar
- 2 tbsp Cornstarch
- 1 tsp Granulated white sugar
- 1 pinch Ground white pepper
- 1 tsp Fine salt
- 4 tbsp Refined sunflower oil
- 1 tsp Toasted sesame oil
- 2 tbsp Water
Method
- Cut the fresh pork liver into very thin, even slices. Place them in a large bowl of cold water and gently agitate to draw out excess blood until the water runs clear. Drain, then press them firmly with paper towels to eliminate all traces of moisture.
- Place the thoroughly dried liver slices in a bowl. Add the fine salt, ground white pepper, a portion of the Shaoxing wine, a portion of the light soy sauce, and a portion of the cornstarch. Mix with your fingers until the liquids are completely absorbed, then fold in a drizzle of refined sunflower oil to coat the pieces and prevent them from sticking together. Let rest at room temperature for fifteen minutes.
- Prepare the finishing sauce by whisking together the remaining light soy sauce, dark soy sauce, remaining Shaoxing wine, Chinkiang black rice vinegar, granulated white sugar, water, and the remaining cornstarch in a bowl. Stir carefully until the sugar is completely dissolved.
- Peel and cut the yellow onions into even petals. Wash and slice the green bell pepper on a bias. Thinly slice the white garlic cloves and cut the fresh ginger into fine matchsticks. Cut the fresh scallions into segments.
- Heat some of the refined sunflower oil in a wok over very high heat until a wispy veil of smoke appears. Toss the marinated liver slices into the smoking oil and stir briskly with a spatula for about forty seconds, until they change color but remain very pliable in the center. Immediately transfer the liver to a plate to stop the cooking.
- Return the wok to very high heat with the remaining refined sunflower oil. Add the white garlic cloves and fresh ginger, sauteing for ten seconds to release their aromas. Toss in the yellow onion petals and green bell pepper pieces. Stir-fry vigorously for about two minutes, until the onions become translucent around the edges while retaining their crunch.
- Briefly stir the finishing sauce to resuspend the cornstarch, then pour it into the wok around the vegetables. Mix immediately for a few seconds until the sauce bubbles, thickens, and takes on a glossy, lacquered appearance.
- Immediately return the reserved liver slices and fresh scallions to the wok. Stir-fry everything over maximum heat for twenty to thirty seconds to coat each piece in the sauce without prolonging the cooking of the liver. Turn off the heat, drizzle with the toasted sesame oil, give it one last toss with the spatula, and serve immediately.
Nutrition
Per serving
- Energy
- 446.4 kcal
- Protein
- 24.37 g
- Carbohydrate
- 9.29 g
- Fat
- 34.02 g
- Fibre
- 1.53 g
- Calcium
- 39.3 mg
- Iron
- 23.65 mg
- Magnesium
- 40.38 mg
