Ingredients
250g pork liver
1 thumb ginger
3 sprigs scallion
1 + 1 tbsp shaoxing/rice wine
1 tbsp oyster sauce
1 tbsp black vinegar
1 tbsp sweet potato flour
Oil (deep fry)
Steps
1. Wash and drain pork liver thoroughly then cut into pieces of 0.5cm thickness.
2. Marinade liver with 1 tbsp wine then sprinkle sweet potato flour before mixing them well.
3. Cut scallion into 3cm length for the white portion and 4cm for the green portion; slice ginger, set aside.
4. Heat oil (just enough to cover pork liver) to deep fry the white section of the scallion and ginger till golden, set aside the scallion, ginger and turn the heat off. Using the latent oil heat to briefly run the liver through the oil for 8 secs. Drain liver.
5. In a skillet, heat a little oil (take from deep frying) to stir fry the green section of the scallion till fragrant then add the previously deep fried white sections, ginger and the liver, give the ingredients a few stir.
6. Add 1 tbsp each of rice wine, oyster sauce and black vinegar into the skillet, mix thoroughly to coat (about 10 secs) then plate and serve hot.
7. Bon appetit!
Notes
1. Never marinade liver with salt as it will harden the liver or use cold liver, thaw till room temperature before frying.
2. Running the liver through the oil is to stop the liver from producing bloody fluid.
3. Can replace oyster sauce with equivalent amount of cooking caramel/good quality dark soy sauce.
4. The liver was still powdery even after a couple of hours later.