Quick Stir-fried Pork Liver

Cooking StepsHow to cook Quick Stir-fried Pork Liver step by step

Cooking Process

1. 
   Step 1

   First, the crucial step: marinate the pork liver. This is key to removing any gamey smell. Clean the liver thoroughly, removing any sinew, and slice thinly. Soak in water for about 10 minutes, then drain and rinse under running water until clean. Pat dry. Add 2-3g salt, a splash of light soy sauce for flavor, 1-2g white pepper powder, and some ginger strips to remove any smell. Marinate for 10 minutes.

2. 
   Step 2

   Heat a wok with cold oil — use a bit more oil than usual. Add ginger strips and 1 tbsp doubanjiang, stir-frying until fragrant (for extra heat, add 1 tbsp chopped chili — it takes the dish to another level!). Add the pork liver. Use high heat — must be high heat — and quickly separate the slices, tossing and stir-frying until the liver changes color. The whole process should take only about 10-20 seconds. Remove from the wok.

3. 
   Step 3

   Clean the wok, add fresh oil, and stir-fry the green bell pepper until just tender.

4. 
   Step 4

   Add the onion, give it a few quick tosses, and season with salt and light soy sauce to taste. Since the liver is already marinated, just season the vegetables.

5. 
   Step 5

   Return the pork liver to the wok and stir-fry over high heat until everything is well combined. If you are unsure, taste a piece to check doneness, but do it quickly so the liver doesn’t overcook.

6. 
   Step 6

   Add a splash of dark soy sauce for color (optional), toss in some minced garlic for fragrance, and serve immediately.

7. 
   Step 7

   I tried a piece — the liver was tender and silky with no trace of gaminess. Every time I make this dish, I end up having an extra bowl of rice. If you love pork liver, give this a try!