Shanghai-Style Fried Pork Liver
Fujian-Style Nan Jian Liver: Thinly slice pork liver, marinate, and coat in flour. Spread it in a hot oiled wok, add seasonings, and stir-fry.
Ingredients
pork liver (sliced into thin pieces about 1.5 cun long and 0.7 cun wide)
500 g
egg white (for the marinade)
2
chopped scallions
a pinch
Shaoxing wine (for the marinade)
20 g
sugar
6 g
soy sauce (for the marinade)
20 g
water chestnut starch (for coating)
40 g
sesame oil
60 g
lard (for heating the wok)
to taste
Instructions
1
Marinate and coat
Slice the pork liver into thin pieces about 1.5 cun long and 0.7 cun wide. Place the slices in a marinade made from soy sauce, Shaoxing wine, and egg white, passing each slice through the mixture before coating it thoroughly in dry water chestnut starch.
2
Fry and toss
Heat the lard in a wok until very hot. Quickly pass the pork liver through the oil, keeping the oil temperature high and the motion fast so the liver does not release water and become tough. Drain off the oil, then immediately add the sugar, scallions, and sesame oil. Toss together with the pork liver and transfer to a plate.
