Gallery
Stir-Fried Pork Liver
This dish offers a delightful balance of tender savory pork liver with subtle sweetness from the green bell pepper and a gentle kick from the dried chili peppers adding warmth to every bite while the cornstarch coating provides a light crispy texture that makes it perfect for a quick satisfying meal. Stir-Fried Pork Liver Ingredients […]
- Prep
- 16m
- Cook
- 28m
- Total
- 44m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Stir-Fried Pork Liver
| Ingredient | Amount |
|---|---|
| pork liver | |
| garlic | |
| cornstarch | |
| dark soy sauce | |
| dried chili peppers | |
| salt | |
| green bell pepper | |
| lard | |
| scallion | |
| cooking wine |
- pork liver
- garlic
- cornstarch
- dark soy sauce
- dried chili peppers
- salt
- green bell pepper
- lard
- scallion
- cooking wine
Cooking StepsHow to cook Stir-Fried Pork Liver step by step
-
Step 1Soak the pork liver to draw out the blood, changing the water repeatedly.
-
Step 2Heat the wok with cool oil. Once the oil is hot, add scallion, garlic, and dried chili peppers and stir-fry until fragrant.
-
Step 3Once aromatic, add the pork liver and stir-fry. Pour in dark soy sauce for color and cooking wine to remove any gamey smell.
-
Step 4When the pork liver changes color, add the green bell pepper and season with salt.
-
Step 5Before taking it off the heat, pour in a cornstarch slurry to thicken the sauce, coating the pork liver evenly.
-
Step 6Crank up the heat to reduce the sauce, then it is ready to serve!
Stir-Fried Pork Liver
This dish offers a delightful balance of tender savory pork liver with subtle sweetness from the green bell pepper and a gentle kick from the dried chili peppers adding warmth to every bite while the cornstarch coating provides a light crispy texture that makes it perfect for a quick satisfying meal. Stir-Fried Pork Liver Ingredients […]
Ingredients
- pork liver
- garlic
- cornstarch
- dark soy sauce
- dried chili peppers
- salt
- green bell pepper
- lard
- scallion
- cooking wine
Instructions
-
Soak the pork liver to draw out the blood, changing the water repeatedly.
-
Heat the wok with cool oil. Once the oil is hot, add scallion, garlic, and dried chili peppers and stir-fry until fragrant.
-
Once aromatic, add the pork liver and stir-fry. Pour in dark soy sauce for color and cooking wine to remove any gamey smell.
-
When the pork liver changes color, add the green bell pepper and season with salt.
-
Before taking it off the heat, pour in a cornstarch slurry to thicken the sauce, coating the pork liver evenly.
-
Crank up the heat to reduce the sauce, then it is ready to serve!
