Stir-Fried Dog Liver

Name: Stir-Fried Dog Liver
Prep time: 4 h 30 min
Cook time: 15 min
Total time: 4 h 45 min
Ingredients: 250 g Dog liver (soaked in clean water for 4 hours, rinsed three times, and sliced thinly); 25 g Egg (used for coating); 50 g Bamboo shoot slices (canned bamboo shoots); 50 g Cucumber slices; 50 g Carrot slices; 15 g Scallions (peeled, washed, and diced finely); 10 g Ginger (peeled, washed, and diced finely); 10 g Garlic cloves (peeled, washed, and diced finely); 150 ml Dog bone broth; 500 g Peanut oil (actually uses 40 g); 20 g Sesame oil; 15 g Soy sauce; 10 g Rice vinegar; 10 g Cooking wine; 2.5 g MSG; 2 g Salt paste; 10 g Fine salt; to taste Starch (used for coating the dog liver)

A Korean-style stir-fry featuring tender, succulent dog liver with a savory flavor and rich garlic aroma.

4h 45m

Easy

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Ingredients

Dog liver (soaked in clean water for 4 hours, rinsed three times, and sliced thinly) 250 g

Egg (used for coating) 25 g

Bamboo shoot slices (canned bamboo shoots) 50 g

Cucumber slices 50 g

Carrot slices 50 g

Scallions (peeled, washed, and diced finely) 15 g

Ginger (peeled, washed, and diced finely) 10 g

Garlic cloves (peeled, washed, and diced finely) 10 g

Dog bone broth 150 ml

Peanut oil (actually uses 40 g) 500 g

Sesame oil 20 g

Soy sauce 15 g

Rice vinegar 10 g

Cooking wine 10 g

MSG 2.5 g

Salt paste 2 g

Fine salt 10 g

Starch (used for coating the dog liver) to taste

Instructions

Prepare the aromatics

Peel and wash the scallions, ginger, and garlic, then dice all into fine grains.

Coat the dog liver

Wash the dog liver, soak it in clean water for 4 hours, remove, rinse three times, drain, and slice thinly. Place in a porcelain bowl, add the eggs, starch, and fine salt, and mix by hand until well coated. Then blanch the bamboo shoot and carrot slices in boiling water until tender, remove, and drain.

Stir-fry the dog liver

Heat the wok over high heat, add the peanut oil and heat until hot, then add the coated dog liver, spread it out, fry through, remove, and pour off the excess oil.

Combine and finish

Wipe the wok clean and reheat, add the sesame oil, and when it reaches about 50% hot, add the diced scallion, ginger, and garlic and briefly stir-fry. Then add the dog liver slices, bamboo shoots, carrots, cucumbers, cooking wine, MSG, soy sauce, vinegar, salt paste, and dog bone broth, and toss-stir-fry. Thicken with starch, drizzle with finishing oil, toss to combine, remove from the wok, and serve on a plate.