Chinese Fried Pork Liver

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Ingredients

Adjust Servings:
1 green onions
1 ginger
1 chives
1 fresh red chili
1 pork liver
Sauce Ingredients
1 tablespoon light soy sauce
1 tablespoon cooking wine
1 tablespoon sugar
Seasoning Ingredients
1 tablespoon vinegar
1 tablespoon light soy sauce
1 teaspoon salt
1/2 tablespoon cooking wine
1 teaspoon white pepper powder
1 tablespoon cornstarch
1 bowl oil
1 teaspoon sesame oil

Nutritional information

980
Calories
68g
Protein
38g
Fat
22g
Carbs

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Chinese Fried Pork Liver

Features:
  • Stir frying
Cuisine:

For this traditional Chinese pork liver recipe, we marinate pork liver into light soy sauce, cooking wine, and seasonings. Then fry pork liver until cooked. Fry pork liver again when garlic and ginger are cooked. Mix them together and top with green onions and chili oil for decoration.

  • 140 minutes
  • Serves 2
  • Easy

Ingredients

  • Sauce Ingredients

  • Seasoning Ingredients

Directions

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Tips

  1. Soaking pork liver into vinegar water can remove the blood and bad taste.
  2. To make pork liver tender, cut into thin slices. And when frying, remove pork liver from heat when the color changed.
  3. Use high heat to fry pork liver for the second time to shorten the cooking time.

Steps

1
Done
5 minutes

Wash and clean green onion and ginger. Mince into small pieces. Cut chives into small pieces. Cut fresh red chili into small pieces. Add all sauce ingredients into a bowl, mix well to make it as a sauce. Set aside.

2
Done
120 minutes

Cut pork liver into thin slices. Soak into water. Add vinegar and soak for 2 hours.

3
Done
5 minutes

Remove pork liver to another bowl. Add light soy sauce, cooking wine, white pepper powder and cornstarch. Mix well.

4
Done
5 minutes

Add a bowl of oil into pot. Preheat the oil and fry pork liver until colour changed. Remove the pork liver from the heat.

5
Done
5 minutes

Use the remaining oil to fry the green onion, ginger until aromatic. Then add pork liver to stir-fry.

6
Done
5 minutes

Add sauce into pot to stir-fry until mix well. Top with green onion and fresh red chili. Sprinkle with chili oil. Serve.

Kathy

I really love food, I'm seriously passionate. I love to read, write and practice yoga in my spare time.

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