Chicken Liver Sea Bass Chunks

Name: Chicken Liver Sea Bass Chunks
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 500 g Sea bass meat (regularly slaughtered, cleaned, sliced into pieces the same size as the pork fat slices); 400 g Pork fat (cleaned, cut into rectangular blocks, mixed with liqueur wine and marinated for 1 hour); 200 g Lean pork (cleaned, sliced into pieces the same size as the pork fat pieces); 200 g Chicken liver (cleaned, sliced into pieces the same size as the pork fat pieces); 60 g Eggs; 7.5 g Fine salt; 10 g White sugar; 12 g Soy sauce; 5 g MSG; 25 g Liqueur wine (for marinating pork fat); 75 g Dry starch (for coating the pork fat slices)

Season sea bass fillets, chicken liver, lean pork, and cured pork fat cubes, coat with flour, and pan-fry until golden, crisp on the outside and tender within.

1h 30m

Easy

0 favorites

Ingredients

Sea bass meat (regularly slaughtered, cleaned, sliced into pieces the same size as the pork fat slices) 500 g

Pork fat (cleaned, cut into rectangular blocks, mixed with liqueur wine and marinated for 1 hour) 400 g

Lean pork (cleaned, sliced into pieces the same size as the pork fat pieces) 200 g

Chicken liver (cleaned, sliced into pieces the same size as the pork fat pieces) 200 g

Eggs 60 g

Fine salt 7.5 g

White sugar 10 g

Soy sauce 12 g

MSG 5 g

Liqueur wine (for marinating pork fat) 25 g

Dry starch (for coating the pork fat slices) 75 g

Instructions

Ingredient Preparation

Cut the cleaned pork fat into rectangular blocks, mix with liqueur wine, marinate for 1 hour and set aside. Clean the chicken liver and lean pork, slice each into pieces the same size as the pork fat. Slaughter and clean the sea bass using standard methods, slice into pieces the same size as the pork fat slices.

Marinating and Coating

Place the four types of meat mentioned above into a basin, add fine salt, white sugar, soy sauce, MSG, eggs and mix thoroughly. Remove the pork fat slices, coat each with dry starch.