- 200g pork liver
- 10g goji
- sliced ginger
- minced garlic
- 15g cooking wine
- 10g sweet soybean paste
- sesame oil
- chicken powder
Blanch the pork liver to remove blood foam and smell. Only blanching in boiled water to shorten the cooking time. Otherwise, the liver may become tough and less tender.
Add a little water to sweet soybean paste. Mix well to make a sauce. Wash Goji and soak it in the warm water.
Add oil and preheat the pot. Fry minced ginger and garlic. Pour into the sweet soybean paste mixture and boil until fragrant.
Add pork liver and Goji to stir-fry. Add cooking wine, chicken powder for seasoning.
Use another bowl, mix cornstarch and water. Pour into the pot and cook until thickens.
Drizzle with sesame oil before serving.