Roasted Phoenix Eye Liver

Name: Roasted Phoenix Eye Liver
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 500 g Pork liver (cut into long strips, holes pierced with a long sharp knife without going all the way through); 100 g Pork back fat (blanched until cooked and cut into strips); 15 g Baijiu, Chinese white liquor (for soaking the pork liver); 15 g Salt (for soaking the pork liver and pork back fat); 25 g Soy sauce (for soaking the pork liver)

Black on the outside and white within, with a crisp exterior and tender interior. Sweet flavor with a mellow wine aroma; suitable for serving hot or cold.

1h 0m

Easy

0 favorites

Ingredients

Pork liver (cut into long strips, holes pierced with a long sharp knife without going all the way through) 500 g

Pork back fat (blanched until cooked and cut into strips) 100 g

Baijiu, Chinese white liquor (for soaking the pork liver) 15 g

Salt (for soaking the pork liver and pork back fat) 15 g

Soy sauce (for soaking the pork liver) 25 g

Instructions

Prepare the Pork Liver

Cut the pork liver into long strips. Using a long sharp knife, pierce holes partway through the liver without breaking through the other side. Soak the liver in baijiu (white liquor), salt, and soy sauce until thoroughly flavored.

Stuff the Filling

Blanch the pork back fat in boiling water until just cooked, then cut it into thin strips. Toss the strips with a small pinch of salt and stuff them into the holes in the liver, taking care that no filling protrudes from the surface.

Roast Over the Stove

Shape a piece of wire into a hook. Hook the opening of each stuffed liver and suspend it over the stove, roasting until the meat is cooked all the way through.