Stir-fried Liver
Everyone has their unique recipe, but this stir-fried liver recipe will help you find the perfect cooking method that suits you.
What is Stir-fried Liver?
Stir-fried Liver is a characteristic breakfast in old Beijing. It mainly uses pig liver and pig intestines as ingredients. In fact, the cooking method is closer to "stewing" rather than "stir-frying".
This dish has three core characteristics: thick garlic-flavored gravy, tender and smooth texture of the internal organs, and the seasoning skill of using sauce without showing the color of the sauce.
The authentic way to eat it is to pair it with buns. Use the back of a spoon to scoop the dish along the edge of the bowl in circles so as not to disrupt the gravy.
Why do I like this recipe?
Time - saving and efficient:
First, cook the pork intestines until soft. When stewing later, they can quickly absorb flavors. It only takes 30 minutes from blanching to serving, which is extremely suitable for squeezing in a meal during a busy schedule.
Perfect taste combination:
The tender and smooth texture of the pork liver combines with the chewy feeling of the intestine pieces. One is responsible for absorbing the sauce, and the other provides the texture. It's more satisfying than stir - frying either of them alone.
Suitable for all seasons:
The thick sauce doesn't depend on the temperature. It's salty, fragrant and refreshing when eaten cold in summer, and delicious when served hot with rice in winter. You can eat it however you like.
Where can I buy pork liver?
Asian supermarkets are the most convenient:
In the refrigerated section of Asian supermarkets, there are boxed pork livers. Most of them have had the fascia removed, and there are both sliced and whole pieces available.
Traditional butchers are more reliable:
Reserve at a local butcher shop 1 - 2 days in advance. Tell the butcher that you will use it for stir - frying, and they will cut it to the desired thickness.
Online is also an option for urgent needs:
Platforms such as Amazon Fresh or local online mini - supermarkets have frozen pork liver. Although it may be a bit softer after thawing, it is cleaner and has less fishy smell.
Selection and handling suggestions
How to select fresh pork liver:
Look at the color. It should be dark red and shiny. The surface should be moist and lustrous. When gently pressed with your hand, it should bounce back. Never buy liver that has an acidic smell or feels sticky.
Small handling tips:
First, rinse it with clean water and soak it for 15 minutes to remove the blood. Gently scrape off the film on the surface with the back of a knife. When slicing, I prefer to cut it diagonally, which gives a better texture. Marinate the sliced liver with cooking wine and ginger slices for a while to remove the fishy smell.
Blanching is also crucial. Put it in boiling water and count for 20 seconds. If you boil it for too long, it will become tough.
Don't worry if you can't find pork liver:
You can replace it with chicken liver. It has a more tender texture, and the cooking time should be halved.
Ox liver is also okay, but it needs to be cooked for a longer time. Its texture will be a bit tougher.
Duck liver is also a good choice. However, since it contains more oil, use less oil when stir - frying.
INGREDIENTS
Main Ingredients
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·100g sliced pork liver
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·200g cooked pork intestine (cut into pieces)
Additional Ingredients
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·2 garlic cloves (smashed and minced)
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·10g ginger (minced)
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·30ml cornstarch slurry
Seasonings
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·2 star anises
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·5 bay leaves
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·10g Sichuan peppercorns
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·10ml cooking wine
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·15ml soy sauce
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·5g salt
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·2g white pepper
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·5ml sesame oil
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·10g dry yellow bean paste
COOKING STEP
Step 1
Slice 100g of pork liver, smash and mince 2 garlic cloves, mince 10g of ginger, and cut 200g of cooked pork intestine into pieces.
Step 2
Pour half a pot of clear water into a pot. After it boils, add 5 bay leaves, 10g of Sichuan peppercorns, the cut pork intestine pieces, and 10ml of cooking wine to remove fishy smell and enhance flavor.
Step 3
Bring to a boil over high heat, then cover the pot and simmer for 5 minutes until the pork intestine is tender and flavorful. Then remove it from the pot and set aside.
Step 4
Heat 15ml of oil in a wok. Add 2 star anises, minced ginger and garlic, and stir - fry quickly until fragrant.
Step 5
Add 10g of dry yellow bean paste and stir it loose with a spatula. Then pour in 10ml of soy sauce. Stir well and set aside.
Step 6
Wash the pot. Pour in half a pot of stock. After it boils, add the previously removed pork intestine pieces and skim off the foam.
Step 7
Add the sliced pork liver, the remaining minced garlic, and the previously stir - fried sauce. Then pour in 5ml of soy sauce and 5g of salt for seasoning.
Step 8
Pour in 30ml of cornstarch slurry while stirring until the sauce thickens.
Step 9
Finally, add 2g of white pepper and 5ml of sesame oil. Mix well and then remove from the pan.
More recipes worth trying
Easy Classic Chinese Beef Stir Fry
Beef in Oyster Sauce Recipe for Beginners
Skills and Tips
Completely remove fishy smell
Both pork liver and pork intestine must be blanched in water. Adding bay leaves, Sichuan peppercorns and cooking wine can remove the fishy smell and retain the mellow flavor.
Controlling heat is crucial
Put the pork liver into the pot last. Turn off the heat as soon as it changes color. The pork intestine should be stewed until it is soft but not mushy, maintaining a chewy texture to be truly flavorful.
Fry the sauce until fragrant
First, fry the dry yellow bean paste and soy sauce in oil until fragrant. If you use broad bean paste instead, remember to reduce the amount of salt.
Master the thickening skill
Pour the cornstarch slurry while stirring. The sauce should be thick enough to coat the ingredients. If it's too thick, add some hot water to thin it out.
Highlight the flavor with sesame oil
After turning off the heat, pour in sesame oil. Let the remaining heat bring out the aroma. Sprinkling some chopped scallions can add a fresh flavor.
Suggestions for beginners
When trying this recipe for the first time, you can reduce the amount of pork liver. You can use clear water plus a flavor cube instead of stock, which is simple and delicious.
Food Pairings
Staple food pairings:
Steam a pot of Thai jasmine rice. The fluffy grains can absorb plenty of sauce, making it not too greasy to eat.
Appetizing side dishes:
Have some Sichuan pickles. Cabbage, carrots, and asparagus lettuce are all fine. The sour and refreshing taste is especially appetizing. The pickles can be pickled one day in advance, and they taste the best the next day.
What to drink to go with it:
Iced barley tea. The tea aroma pairs particularly well with the sauce flavor of the dishes. The ice - cold temperature can better relieve greasiness. It is best to ice the barley tea 2 hours in advance, so it will be more refreshing to drink.
How to store leftovers?
After it has completely cooled down, put it in a sealed container. It can be stored in the refrigerator for 2 days. When reheating, it must be boiled thoroughly. Pack it into sealed bags according to the single - serving amount, squeeze out the air, and then freeze it. It tastes the best within 2 weeks.
After thawing, add 2 tablespoons of stock or water and heat it slowly over low heat to avoid the pork liver becoming tough due to high heat.
Raw pork liver and intestine can be blanched separately and then frozen. They can be used at any time within a month without affecting the taste.
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