1. Slice the pork liver into large, thin pieces. The slices should be of the same thickness. Immerse them in cold water for a while to draw the blood. Pat dry thoroughly with a cloth.
2. Cut the white part of scallion diagonally into 1 inch pieces. Crush the garlic and then chop finely. Shred the ginger.
3. Pour 2 cups of oil into a wok and heat to 356°F. Drop in the liver. Remove it from the oil as soon as it changes color. Drain the oil into container.
4. Pour 1 tbsp. of sesame oil in a wok, stir fry the ginger, garlic and scallion over high heat. When the aroma is released, add the liver. Add the seasoning ingredients, continue frying for while and serve. Do not overcook the liver as it becomes tough and the taste will be spoiled.
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