White Oil Liver Slices

Name: White Oil Liver Slices
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 400 g Pork liver (select fresh fine-grain pork liver, washed and dried, tendons removed, cut into willow-leaf slices about 0.3 cm thick); 200 g Rendered pork lard; 20 g Wood ear mushrooms (soaked through, washed, impurities removed); 4 Pickled chili peppers (cut into horse-ear shapes); 2 tsp Cooking wine; 20 g Seasonal greens (tender hearts only); to taste Garlic (peeled and sliced thin); to taste Scallions (cut into horse-ear shapes); to taste Ginger (peeled and sliced thin); a pinch Cornstarch (mixed into a slurry to coat the liver slices); to taste Salt (for coating the liver and seasoning the sauce); to taste Soy sauce (for the sauce); to taste MSG (for the sauce); to taste Stock (for the sauce)

A traditional Zhejiang dish featuring pork liver cut into thin willow-leaf slices, stir-fried with wood ear mushrooms and pickled chili peppers for a tender texture.

35 min

Easy

0 favorites

Ingredients

Pork liver (select fresh fine-grain pork liver, washed and dried, tendons removed, cut into willow-leaf slices about 0.3 cm thick) 400 g

Rendered pork lard 200 g

Wood ear mushrooms (soaked through, washed, impurities removed) 20 g

Pickled chili peppers (cut into horse-ear shapes) 4

Cooking wine 2 tsp

Seasonal greens (tender hearts only) 20 g

Garlic (peeled and sliced thin) to taste

Scallions (cut into horse-ear shapes) to taste

Ginger (peeled and sliced thin) to taste

Cornstarch (mixed into a slurry to coat the liver slices) a pinch

Salt (for coating the liver and seasoning the sauce) to taste

Soy sauce (for the sauce) to taste

MSG (for the sauce) to taste

Stock (for the sauce) to taste

Instructions

Prepare the ingredients

Wash the pork liver (select fresh fine-grain pork liver), drain well, remove the liver tendons, and cut into willow-leaf slices about 0.3 cm thick. Cut the scallions and pickled chili peppers into horse-ear shapes. Peel and thinly slice the ginger and garlic. Soak the wood ear mushrooms until fully rehydrated, wash them, and remove any impurities. Take the tender hearts of the seasonal greens.

Marinate the liver slices

Place the sliced liver in a dish and mix evenly with salt and the cornstarch slurry. In a bowl, whisk together the soy sauce, salt, MSG, cooking wine, cornstarch slurry, and an appropriate amount of stock to make a sauce; set aside.

Stir-fry

Heat the wok and add the rendered pork lard, heating it to about 70% hot. Add the coated liver slices and quickly stir-fry to separate them. Immediately add the ginger, garlic, and pickled chili peppers and toss a few times, then add the wood ear mushrooms, scallions, and vegetable hearts and stir-fry until evenly combined. Pour in the sauce and serve.