Figwort Stewed Liver Slices

Name: Figwort Stewed Liver Slices
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 15 g Figwort root (Scrophularia); 500 g Animal liver (washed); to taste Scallion (cut into segments); to taste Ginger (sliced); to taste Soy sauce (for seasoning); to taste Sugar (for seasoning); to taste Cooking wine (for seasoning); to taste Water starch (for thickening); to taste Vegetable oil (for stir-frying)

A traditional Chinese medicinal dish of liver slices stewed with scrophularia root, valued for clearing heat, detoxifying, nourishing the liver, and supporting eye health.

1h 30m

Easy

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Ingredients

Figwort root (Scrophularia) 15 g

Animal liver (washed) 500 g

Scallion (cut into segments) to taste

Ginger (sliced) to taste

Soy sauce (for seasoning) to taste

Sugar (for seasoning) to taste

Cooking wine (for seasoning) to taste

Water starch (for thickening) to taste

Vegetable oil (for stir-frying) to taste

Instructions

Boil the liver

Wash the liver thoroughly and place it together with the figwort root in an aluminum pot. Add an appropriate amount of water and simmer for 1 hour. Remove the liver and cut it into small slices. Set aside.

Stir-fry the aromatics

Heat the vegetable oil in the pan, add the scallions and ginger, stir-fry briefly to release the aroma, then add the liver slices.

Reduce the sauce

Add soy sauce, sugar, and a small amount of cooking wine. Stir in a small portion of the reserved broth and reduce the sauce until thickened. Mix in the water starch so that the sauce becomes clear and glossy.