Daliang Stir-Fried Fresh Milk

Name: Daliang Stir-Fried Fresh Milk
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Ingredients: 250 g fresh milk; 250 g egg whites; 25 g chicken liver (cut into 2cm x 2cm slices); 3.5 g MSG; 25 g crab meat; 4 g fine salt; 25 g marinated shrimp; 2 g cornstarch (mixed with milk); 25 g fried olive nuts; 500 g cooked pork lard (approximately 300g consumed); 15 g cooked lean ham (cut into approximately 1.5cm cubes)

A celebrated Cantonese dish with a milky white color and a tender, smooth, refreshing texture, finished in a mountain-like shape.

27 min

Easy

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Ingredients

fresh milk 250 g

egg whites 250 g

chicken liver (cut into 2cm x 2cm slices) 25 g

MSG 3.5 g

crab meat 25 g

fine salt 4 g

marinated shrimp 25 g

cornstarch (mixed with milk) 2 g

fried olive nuts 25 g

cooked pork lard (approximately 300g consumed) 500 g

cooked lean ham (cut into approximately 1.5cm cubes) 15 g

Instructions

Prepare the ingredients

Dice the ham into approximately 1.5cm cubes. Cut the chicken liver into 2cm x 2cm slices.

Blanch and flash-fry

Drop the chicken liver into a pot of boiling water and cook until just done, then drain in a colander. Heat a wok over medium heat, add 250 g of oil, and when the oil reaches about 40% hot, add the shrimp and chicken liver and flash-fry until cooked, then drain in a strainer.

Prepare the milk mixture

Heat a wok over medium heat, add the milk, and when it just begins to boil remove and set aside. Combine the cornstarch slurry made with milk, egg whites, chicken liver, shrimp, crab meat, and ham all together and mix well.

Stir-fry to finish

Heat a wok over medium heat, add a little oil to coat the surface then pour it back into the oil container. Add 25 g of oil, pour in the prepared milk mixture, stir and toss continuously while adding oil two more times (20 g each time), and stir-fry into a thick paste. Add the fried olive nuts, drizzle in about a teaspoon of oil, toss everything together, and serve on a plate.