Name: Southern Fried Liver
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fresh Pork Liver; 3 slices ginger; 2 pieces Shallots; 1 spoon Sweet potato starch; Chicken Essence; 1 tsp Caster sugar; 1 tsp Soy sauce; 1/2 a teaspoon Fine salt; 1 pinch White pepper; 1 turn Water starch

Southern Fried Liver

1. To make this delicacy, you must first pay attention to the selection of ingredients. The liver must be fresh that day, and it is better to choose a thicker one instead of some edges. Because the sliced pork liver looks good and is suitable for frying.
Wash the thinly sliced pork liver two or three times, then soak in cold water and add half a teaspoon of white vinegar and cooking wine and stir well.

2. Soak for approximately 20 minutes, wash it off, and squeeze the water from the liver. Then turn to grind a little white pepper powder and spoon into a spoonful of sweet potato starch and stir well for later use. In the choice of starch, it is best to use sweet potato starch, followed by cornstarch. Although it is the same starch, the properties are completely different.

3. Then pour the chicken essence, dark soy sauce, light soy sauce, fine sugar and salt into a small bowl and stir well. In addition, you need to prepare a little water starch. Pour a little sweet potato starch or cornstarch into a bowl, add a little water and stir evenly for later use.

4. After everything is ready, you can start making this delicacy. Heat the right amount of oil in the pot. When the oil temperature rises to 70% hot, add sliced old ginger and green onions and sauté until fragrant. Remove and discard when the green onions and old ginger are browned.

5. Then turn to high heat to increase the oil temperature, pick up the pot and shake it clockwise to let the oil hang on the side of the pot. When the oil temperature rises to nine layers of heat, pour in pork liver slices and stir fry quickly.

6. Stir-fry three or four times, then pour in the prepared seasonings, and immediately pour in the water starch for thickening after a quick stir. Turn off the heat and serve on the plate after about three times of stir-frying, and the whole dish is cooked and fried in the word "quick".

7. Finally, according to personal needs, sprinkle some chopped green onions as an embellishment.

8. A very delicious pork liver dish, worth trying.

Tips:
1. Pork liver must be fresh pork liver that day
2. The main purpose of soaking pig liver in cold water is to remove the blood contained in it, which can reduce most of the fishy smell.
3. Seasoning and water starch must be prepared in advance
4. The trick of the whole dish is to stir fry and get out of the pot quickly