Sichuan and Chongqing-style stir-fried pork liver

This stir-fried pork liver is visually appealing and intensely flavorful, a super appetizing and satisfying home-style dish. Pork liver is rich in iron, effectively replenishing the raw materials needed for blood production, making it especially suitable for people with anemia, helping to improve symptoms such as insufficient blood and pale complexion. It also contains abundant vitamin A, B vitamins, and minerals such as zinc and selenium, which can protect eyesight, relieve eye fatigue, aid metabolism, and boost immunity. In the Sichuan and Chongqing regions, stir-fried pork liver is as famous as stir-fried pork kidney, a highly representative local dish. The high-heat, quick stir-fry method locks in the tender texture of the pork liver while preserving its nutrients to the maximum extent. Paired with side dishes such as wood ear mushrooms and green peppers, the flavor is rich and layered, savory and delicious. Serve with rice and you'll easily eat two bowls – a true rice-eating machine!

Ingredients

250g pork liver
1 scallion
3 cloves of garlic
4 slices of ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
0.5 tablespoons dark soy sauce
0.5 tablespoons of cooking wine
2 tablespoons cornstarch
white pepper to taste
Black fungus (appropriate amount)
Carrots or optional green and red peppers as needed.
1 tsp sugar
salt to taste

Steps

Soaking dried black fungus: Soak dried black fungus in water for 3 hours in advance. After it softens, rub and wash it repeatedly, then tear it into small pieces for later use.
Preparing the pork liver: Slice the pork liver into thin slices, rinse it several times with water, then put it in a bowl with a spoonful of salt, pour in clean water and soak for more than half an hour to remove the blood, and finally drain the water.
Marinating pork liver: Add 1 tablespoon of light soy sauce, a little white pepper powder, salt, cooking wine, ginger slices, and cornstarch to the drained pork liver, mix well and marinate for 10 minutes. This will make the liver tender and not fishy when stir-fried.
Prepare the soul sauce: In a small bowl, put 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, 1 teaspoon of white sugar, 1 teaspoon of cornstarch, and then add 3-4 tablespoons of water. Stir well and set aside to avoid being flustered when frying.
Prepare the ingredients: chop green bell peppers, carrots, and green onions; crush garlic and slice ginger. If you like spicy food, replace carrots with red chili peppers for a more vibrant color.
Stir-fried pork liver: Pour plenty of oil into the pan and heat it until it smokes. Add the pork liver and stir-fry quickly for 30 seconds. Remove it as soon as it changes color. Do not overcook it.
Stir-frying side dishes: Leave some oil in the pan, add more oil, sauté garlic slices and ginger slices until fragrant, then add green peppers, carrots, onions and black fungus, stir-fry until the side dishes are just cooked.
Stir-fry together: Pour the pork liver back into the pan, stir a couple of times, then pour in the prepared sauce. Stir-fry quickly over high heat until evenly mixed, then immediately turn off the heat! If you stir-fry it for too long, the pork liver will become tough and chewy.
Plate it up, my little monster's favorite!