Recipe Ingredient
- 200g pork liver
- 30g ginger, shredded
- 4 stalks spring onion, cut into 4cm lengths
- 1 tsp chopped garlic
- 1 tbsp oil
- 1 tbsp sesame oil
- Marinade (A)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp sugar
- 1 tsp ginger juice
- 1 tsp cornflour
- Sauce (B)
- 2 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp Chinese cooking wine
- 1/4 tsp pepper
- 2 tbsp fresh chicken stock
- Salt and sugar to taste
- 1/4 tsp cornflour
Instructions
- Slice liver thickly and season with marinade (A) for 10-15 minutes. Bring a saucepan of water to a quick rolling boil. Blanch liver slices rapidly, or for less than a minute. Drain and set aside.
- Heat oil and sesame oil in a wok. Fry ginger and garlic until fragrant. Add liver, spring onion and sauce (B) and stir-fry briskly until gravy thickens. (Ensure that liver is not overcooked.) Serve immediately.
Absolutely delicious! When i worked in Beijing 30 years ago i ate a lot of offal dishes. Sadly this is not something you see on restaurant menus in UK