Braised Black Carp Liver with Green Garlic
青鱼秃肺 A classic traditional famous Shanghai Benbang dish, with black carp liver as its main ingredient. It is first pan-fried over high heat, then braised with seasonings to achieve a golden hue and a fresh, flavorful taste.
Ingredients
black carp liver (dark veins removed, rinsed, and drained)
to taste
shredded green garlic (for garnish)
to taste
cut scallion sections (for fragrance)
to taste
minced ginger
to taste
Shaoxing wine (for aroma)
to taste
soy sauce (for seasoning and color)
to taste
white sugar (for seasoning)
to taste
monosodium glutamate (for savoriness)
to taste
rice vinegar (for flavor)
to taste
starch slurry (for thickening)
to taste
sesame oil (for aroma)
to taste
cooked lard (for frying)
to taste
Instructions
1
Prepare the liver
Pull the two dark veins from alongside the liver, rinse it well, drain it, and cut it into large pieces.
2
Sear the liver
Heat a wok over high heat, coat it with oil, and pour the oil out. Add the lard and heat until medium-hot. Add the scallion sections to release their fragrance, immediately followed by the liver. Swirl the wok 2 times, spread the liver across the bottom, and sear it for 2 seconds. Lift and toss the wok once.
3
Braise and season
Add the Shaoxing wine, cover, and braise for 3–4 seconds. Add the minced ginger, soy sauce, white sugar, rice vinegar, and water. Bring to a boil and cook for about 3 minutes.
4
Thicken and plate
Once the liver is cooked through, add the monosodium glutamate and thicken the sauce with the starch slurry. Drizzle in the sesame oil, transfer to a plate, and garnish with the shredded green garlic.
