treating liver tip

How to Make Stir-Fried Pork Liver: A Complete Guide

Stir-fried pork liver, or *liu gan jian*, is a beloved Chinese dish prized for its tender texture and bold flavors. Mastering this dish requires balancing preparation, cooking technique, and seasoning. Here’s a step-by-step guide.

Ingredients: 300g fresh pork liver, sliced thin; 1 bell pepper, julienned; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; 1/2 tsp white pepper; 1 tbsp cornstarch (for marinating); 3 tbsp oil.

Steps:

1. Prepare the liver: Rinse liver slices, pat dry, and marinate in 1 tbsp soy sauce, 1/2 tsp Shaoxing wine, cornstarch, and a pinch of white pepper for 15 minutes. This tenderizes and removes bitterness.

2. Make the sauce: Mix 1 tbsp soy sauce, 1/2 tsp Shaoxing wine, sugar, and 2 tbsp water in a bowl.

3. Stir-fry: Heat oil in a wok over high heat. Add liver and stir-fry for 1–2 minutes until just browned (do not overcook). Remove and set aside.

4. Sauté aromatics: In the same wok, stir-fry garlic, ginger, onion, and bell pepper for 2 minutes until fragrant.

5. Combine: Return liver to the wok, pour in the sauce, and toss quickly for 30 seconds. Serve hot with steamed rice.

Tips: For extra crispness, blanch liver slices in boiling water for 10 seconds before stir-frying. Adjust spices to taste—some add a dash of chili for heat. Enjoy this quick, flavorful dish that pairs perfectly with steamed rice!