Nan Jian Gan, a classic northern Chinese dish, is beloved for its tender liver, savory sauce, and perfect balance of flavors. Here’s a simple guide to mastering this home-style favorite.
Ingredients: 300g pork liver, 50g wood ear mushrooms, 50g scallions, 2 cloves garlic, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sugar, salt, pepper, and starch.
Steps:
1. Prep the Liver: Rinse the liver, remove membranes, and slice it into thin, bite-sized pieces. Soak in cold water for 15 minutes to remove bitterness, then pat dry. Marinate with soy sauce, cooking wine, and starch for 10 minutes.
2. Prepare Aromatics: Soak wood ear mushrooms until soft, then shred them. Chop scallions into sections and mince garlic.
3. Stir-Fry: Heat oil in a wok over medium-high heat. Stir-fry liver for 1–2 minutes until just cooked (avoid overcooking to keep it tender). Remove and set aside.
4. Sauté Aromatics: In the same wok, sauté garlic and scallions until fragrant. Add wood ear mushrooms and stir-fry for 1 minute.
5. Simmer: Return the liver to the wok. Add soy sauce, sugar, salt, and pepper. Pour in 50ml water, bring to a simmer, and cook for 2 minutes until the sauce thickens. Drizzle with sesame oil before serving.
Tips: For extra flavor, use dark soy sauce for color and a pinch of five-spice powder. Serve hot with steamed rice for a comforting meal. Enjoy this harmonious blend of textures and tastes!
Nanjian Liver"
Nanjian Liver"
Nanjian Liver"
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