Stir-Fried Pork Liver with Cilantro
[Main Ingredients and Seasonings]
Fresh pork liver… 150g
Cilantro leaves… 40g
Cooking oil… 50g
Green onion (sliced)… 15g
Garlic (sliced)… 10g
Cilantro stems… 15g
Green onion bulbs… 25g
Ground Sichuan peppercorn… 1g
Salt… 2g
MSG (optional)… 1g
[Cooking Instructions]
- Clean the liver, remove any white tendons, slice thinly with a flat knife into strips about 8 cm long and the thickness of a curtain rod, and mix with 10g of cooking oil. Slice the green onion bulbs finely and wash the cilantro leaves.
- Heat a wok over high heat, add the remaining cooking oil and heat until it’s 70% hot. Add the prepared liver strips and stir quickly with a spatula until the liver turns pale and changes color. Add sliced green onions, garlic, cilantro stems, ground Sichuan peppercorn, salt, and MSG (if using), stir-fry until well mixed and cooked through. Transfer to a plate, garnish with cilantro leaves and sliced green onion bulbs.
[Key Techniques]
- Use fresh fatty pork liver. It can be washed but should not be soaked in water for too long to prevent excess water during cooking. Remove any parts near the bile duct.
- “油纳” means to quickly stir-fry the ingredients in hot oil without coating them beforehand, avoiding added sauces or thickeners. Stir-fry over high heat swiftly, emphasizing the use of sesame oil for flavor.
[Flavor Characteristics]
This dish has a purplish-red color, with a savory and slightly numbing taste. The texture is crisp and tender, with oiliness but not much sauce. The precision in cutting ensures the pieces are neat and not broken.
