📝 About This Recipe
A cornerstone of Northern Chinese home cooking, this dish transforms humble pork liver into a silky, tender delicacy through the traditional 'velveting' technique. Infused with the aromatic punch of toasted garlic and balanced by a savory-sweet dark soy glaze, it represents the bold, soul-warming flavors of old Beijing. This recipe captures the perfect 'Wok Hei'—the breath of the wok—ensuring the liver remains succulent rather than grainy.
🥗 Ingredients
The Liver & Marinade
- 1 lb Fresh Pork Liver (cleaned, membrane removed, and thinly sliced into 1/8-inch pieces)
- 1 tablespoon Shaoxing Rice Wine (for removing gaminess)
- 1.5 tablespoons Cornstarch (to create a protective silky coating)
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Salt
The Aromatics
- 8-10 cloves Garlic (half minced, half thinly sliced)
- 1 inch knob Ginger (peeled and julienned)
- 3 stalks Scallions (cut into 2-inch batons, whites and greens separated)
- 3-5 pieces Dried Red Chilies (optional, for a subtle heat)
The Stir-Fry Sauce
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 teaspoon Chinkiang Black Vinegar (to brighten the flavors)
- 1/2 teaspoon Granulated Sugar (to balance the savory notes)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 3 tablespoons Vegetable Oil (high smoke point oil for frying)
👨🍳 Instructions
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1
Rinse the sliced liver under cold running water for 3-5 minutes until the water runs clear. This removes excess blood and ensures a clean, mild flavor.
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2
Pat the liver slices completely dry with paper towels. This is crucial for the marinade to adhere properly.
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3
In a medium bowl, combine the liver with Shaoxing wine, salt, white pepper, and cornstarch. Massage gently with your hands until the liver is coated in a thin, velvety paste. Let it marinate for 15 minutes.
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4
In a small bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, and sugar. Set this sauce mixture aside.
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5
Heat a wok or heavy skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of vegetable oil and swirl to coat.
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6
Carefully spread the liver slices in the wok in a single layer. Let them sear undisturbed for 45-60 seconds to develop a light crust.
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7
Flip the liver slices and stir-fry for another 30 seconds until they are about 80% cooked (slightly pink in the center). Immediately remove the liver from the wok and set aside on a plate.
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8
Wipe the wok clean and add the remaining 1 tablespoon of oil. Lower the heat to medium-high.
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9
Add the sliced and minced garlic, ginger, scallion whites, and dried chilies. Sauté for 30-45 seconds until the garlic is fragrant and turns a light golden hue.
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10
Return the liver to the wok and turn the heat back up to maximum.
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11
Pour the sauce mixture around the edges of the wok so it sizzles and caramelizes before hitting the ingredients.
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12
Toss everything rapidly for 30 seconds, ensuring every slice of liver is glazed in the glossy sauce.
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13
Toss in the scallion greens and drizzle with sesame oil. Give it one final quick toss and remove from heat immediately.
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14
Transfer to a warmed plate and serve immediately while the 'wok hei' is at its peak.
💡 Chef's Tips
Soaking the liver in milk for 20 minutes before rinsing can further mellow the iron flavor if you are sensitive to it. Never overcook the liver; it should be tender and springy, not tough or grainy. If it looks dry, it's overdone. Ensure your wok is screaming hot before adding the liver to prevent it from sticking and steaming. Use a high-quality Chinkiang black vinegar for that authentic Northern Chinese malty tang. Slicing the liver while it is slightly semi-frozen makes it much easier to achieve uniform, thin slices.
🍽️ Serving Suggestions
Serve with hot, fluffy steamed Jasmine rice to soak up the savory garlic sauce. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a refreshing, crunchy contrast. A crisp, cold Tsingtao beer or a dry Riesling cuts through the richness of the liver perfectly. Accompany with a simple egg drop soup or tomato and egg soup for a complete Northern Chinese meal. Offer a small dish of extra chili oil on the side for those who prefer more heat.