Mala Pork Liver
A classic Sichuan dish featuring tender pork liver with bold mala (numbing-spicy) flavor, complemented by crispy peanuts.
Ingredients
pork liver (sliced, coated)
200 g
fried peanuts
75 g
mixed oil
75 g
Sichuan peppercorns
10
dried chili peppers (cut into sections)
8 g
salt
3 g
cooking wine
13 g
MSG
3 g
soy sauce
20 g
wet starch
20 g
scallion (cut into sections and slices)
8 g
ginger (sliced)
8 g
garlic (sliced)
8 g
sugar
8 g
broth
to taste
vinegar
a pinch
Instructions
1
Prepare the ingredients
Slice the liver, scallions, and ginger. Cut the dried chilies into sections and the scallions into segments. Toss the liver with salt and cooking wine, then coat it with wet starch and finish with a little oil.
2
Make the sauce
Combine the cooking wine, wet starch, scallions, ginger, garlic, sugar, soy sauce, MSG, and broth into a sauce.
3
Stir-fry
Heat the oil in a wok over high heat. When the oil is hot, add the dried chilies and Sichuan peppercorns and fry until dark purple. Add the pork liver slices and cook until just done, then quickly pour in the sauce. Once the sauce bubbles, give a brief toss, splash in the vinegar, and stir in the fried peanuts before serving.
