1/2-inch ginger, peeled, minced
1 Tbsp chopped chives
1 fresh red chili, chopped
1 lb. pork liver, cut in 1-incch pieces
Sauce:
1 Tbsp light soy sauce
1 Tbsp cooking wine
1 Tbsp sugar
Seasoning:
1 Tbsp vinegar
1 Tbsp light soy sauce
1 tsp salt
1/2 Tbsp cooking wine
1 tsp white pepper powder
1 Tbsp cornstarch
1 bowl oil
1 tsp sesame oil
For this traditional Chinese pork liver recipe, we marinate pork liver into light soy sauce, cooking wine, and seasonings. Then fry pork liver until cooked. Fry pork liver again when garlic and ginger are cooked. Mix them together and top with green onions and chili oil for decoration. Soaking pork liver into vinegar water can remove the blood and bad taste. To make pork liver tender, cut into thin slices. And when frying, remove pork liver from heat when the color changed. Use high heat to fry pork liver for the second time to shorten the cooking time.