Stir-Fried Beef Liver

Name: Stir-Fried Beef Liver
Ingredients: 200g beef liver (remove the outer skin, wash and slice); 15g rehydrated wood ear mushroom (washed); 50g water chestnut (peeled, washed and sliced); 50g pickled chili pepper (remove stems, remove seeds, slice); 1 small piece ginger (washed and minced); 8 cloves garlic (washed and minced); as needed starch (for coating and thickening); 30g cooking oil; 2 teaspoons sesame oil; 3 tablespoons soy sauce; 2 teaspoons aromatic vinegar; 2 teaspoons Sichuan peppercorn powder; 1 teaspoon refined salt; 1 teaspoon white sugar; 2 teaspoons monosodium glutamate; 2 tablespoons cooking wine (for pouring in during cooking); wood ear mushroom

Beef liver is stir-fried together with water chestnuts and wood ear mushrooms, seasoned with pickled chili peppers, offering a tender, fresh texture with a mild spicy kick.

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A classic homestyle Chinese dish, this stir-fry brings together the rich, tender texture of beef liver with the crisp sweetness of water chestnuts and the earthy chew of wood ear mushrooms, with bright, tangy pickled chili peppers adding a gentle layer of heat that highlights the fresh, savory flavor of the ingredients.

Ingredients

beef liver (remove the outer skin, wash and slice) 200g

rehydrated wood ear mushroom (washed) 15g

water chestnut (peeled, washed and sliced) 50g

pickled chili pepper (remove stems, remove seeds, slice) 50g

ginger (washed and minced) 1 small piece

garlic (washed and minced) 8 cloves

starch (for coating and thickening) as needed

cooking oil 30g

sesame oil 2 teaspoons

soy sauce 3 tablespoons

aromatic vinegar 2 teaspoons

Sichuan peppercorn powder 2 teaspoons

refined salt 1 teaspoon

white sugar 1 teaspoon

monosodium glutamate 2 teaspoons

cooking wine (for pouring in during cooking) 2 tablespoons

wood ear mushroom

Instructions

Prep and Cut

Peel the water chestnuts, wash them, then slice them; remove the stems and seeds from the pickled chilies, then slice them; tear off the outer membrane of the beef liver, wash it, then slice it; wash the wood ear mushrooms; wash the ginger and garlic, then mince them.

Starch Coating and Marination

Place the sliced beef liver in a bowl, add salt, sugar, water, starch, and stock, mix well to coat and set the starch, then add the sliced pickled chilies, ginger, and garlic into the bowl with the beef liver, mix thoroughly and marinate.

Prepare the Thickening Sauce

Combine soy sauce, vinegar, MSG, water, and starch in a bowl, add a small amount of stock to mix into a thickening sauce.

Stir-fry

Pour oil into a wok, heat to 70% of its maximum temperature, add the marinated beef liver, pickled chilies, ginger, and garlic, stir-fry until the beef liver separates and turns pale, then add cooking wine, toss in the sliced water chestnuts and wood ear mushrooms, stir-fry to combine, pour in the thickening sauce, stir-fry until evenly coated, then transfer to a serving bowl, drizzle with sesame oil, and sprinkle with Sichuan peppercorn powder before serving.