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Poached Pork Liver with Scallion Sauce

🇨🇳 China · Sichuan

Ingredients

  • 200 g fresh pork liver
  • 2 slices ginger
  • 3 tbsp cornstarch (for cleaning liver)
  • 1/2 cup beer
  • 1/8 tsp salt
  • 1 dash white pepper
  • 2 tbsp cornstarch (for coating)
  • 1/4 tsp salt
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp chopped scallion
  • 2 tbsp vegetable oil

Steps

  1. Rub the pork liver with cornstarch and a pinch of salt, mixing well to draw out impurities, then rinse thoroughly until no longer slimy.
  2. Soak the cleaned liver in beer for a while, then rinse again and drain completely.
  3. Season the liver with a pinch of salt and white pepper, mix well, then coat evenly with cornstarch.
  4. Heat oil in a small pan until hot, then remove from heat. Stir in the chopped scallion, oyster sauce, and light soy sauce to make the sauce.
  5. Bring a pot of water to a boil, add the ginger slices and pork liver slices. Lower the heat to the minimum, cover, and simmer for 2 minutes.
  6. Transfer the poached liver to a serving plate, pour the scallion sauce over it, and serve hot.

Source: www.chinasichuanfood.com