Shou Wu Liver Slices

Name: Shou Wu Liver Slices
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 15 g Polygonum multiflorum (He Shou Wu); 25 g Soaked wood ear mushroom; 50 g Green vegetable leaves (washed clean); to taste Pork liver (washed, tendons removed, sliced thin); 10 g Cooking wine; 5 g Vinegar; 3 g Salt; 10 g Garlic (sliced); 25 g Bean starch (mixed into slurry); 10 g Soy sauce; 10 g Scallion (julienned); 10 g Ginger (diced into ginger bits); 50 g Broth; 500 g Mixed oil

A Sichuan dish featuring fleeceflower root (he shou wu) and pork liver as the main ingredients. The liver is cooked until tender, and the dish is traditionally valued for nourishing the liver and kidneys, enriching the blood, and dispelling wind.

45 min

Easy

0 favorites

Ingredients

Polygonum multiflorum (He Shou Wu) 15 g

Soaked wood ear mushroom 25 g

Green vegetable leaves (washed clean) 50 g

Pork liver (washed, tendons removed, sliced thin) to taste

Cooking wine 10 g

Vinegar 5 g

Salt 3 g

Garlic (sliced) 10 g

Bean starch (mixed into slurry) 25 g

Soy sauce 10 g

Scallion (julienned) 10 g

Ginger (diced into ginger bits) 10 g

Broth 50 g

Mixed oil 500 g

Instructions

Decoct the medicinal juice

Wash the He Shou Wu, place it in a pot, add an appropriate amount of water and decoct. Collect the medicinal juice three times, then combine the liquids and set aside.

Prepare the ingredients

Wash the pork liver, remove the tendons, and cut it into thin slices. Rinse the ginger, garlic, and scallion. Julienne the scallion, dice the ginger, slice the garlic, and wash the green vegetable leaves clean.

Marinate the liver slices

Add some He Shou Wu medicinal liquid, salt, and bean starch slurry to the liver slices and mix well.

Prepare the thickening sauce

Separately, combine the remaining He Shou Wu juice, soy sauce, cooking wine, vinegar, bean starch slurry, and broth into a sauce mixture.

Flash-fry in oil

Place a wok over high heat, add oil and heat to about 50% hot (approximately 100 degrees C). Add the seasoned pork liver slices and briefly cook through, then drain off the oil with a slotted spoon.

Stir-fry and serve

Leave about 50 g of oil in the wok. Add diced ginger and sliced garlic and stir-fry until fragrant, then add the liver slices and green vegetable leaves and stir-fry. Pour in the sauce and stir evenly, drizzle with a little clear oil, then serve.