Stewed Pork Liver with Scrophularia
Simmer pork liver with Scrophularia root, slice and stir-fry, then thicken the sauce with starch and reduce to the desired consistency. This dish is traditionally believed to nourish the liver and support eye health.
Ingredients
Scrophularia root
15 g
pork liver (washed, cut into small slices)
500 g
vegetable oil
to taste
scallion
to taste
ginger
to taste
soy sauce
to taste
white sugar
to taste
Shaoxing wine
to taste
water starch
to taste
Instructions
1
Step 1
Wash the pork liver, place it together with the Scrophularia root in an aluminum pot, add an appropriate amount of water, simmer for 1 hour, remove the pork liver, cut into small slices and set aside.
2
Step 2
Add vegetable oil to the pot, add scallion and ginger, stir-fry briefly, then add the sliced pork liver.
3
Step 3
Add soy sauce, white sugar, a small amount of Shaoxing wine, a small amount of the reserved cooking soup from step 1, reduce the sauce until thickened, then stir in water starch until the soup becomes clear.
4
Step 4
Pour the clear sauce over the sliced pork liver, mix well and serve.
