Check out the rest of our confinement / immune system boosting food recipes.
This recipe teaches you a little trick to minimise the intense taste of the pork liver. Watch and find out how.
Packed with gingery goodness and lots of vitamins and minerals from pork liver, this recipe is a powerhouse of nutrition! Great for mothers (as a confinement food), ladies on their periods and anyone who needs a little immune system boost.
320g Pork Liver (sliced thinly)
10g Wolfberries
4 stalks of scallions (cut into 2 inches long)
2 tbsp Plain flour
2 tbsp Cooking wine
Salt & pepper to taste
1 ½ tsp chicken powder
2 tbsp Ginger juice
1 tsp Dark soy sauce
1 tsp Light soy sauce
2 tbsp Rice wine
1 tbsp Cornstarch
1 tbsp Sesame oil
50ml Rice wine
2 tbsp sesame oil
½ tbsp Garlic (minced)
1 tbsp Ginger (minced)
1 knob Ginger (sliced thinly – for garnishing)
Slice pork liver thinly, set aside
In a bowl, toss in plain flour and rub gently on the liver to remove blood and impurities. Add in cooking wine. Give it a good mix and let it sit for 5 minutes before giving it a good rinse. Set aside.
Season pork liver with salt, pepper, ginger juice, chicken powder, dark soy sauce & light soy sauce, cornstarch and sesame oil, mix well and set aside.
With some oil in the pan, pan fry the sliced ginger till golden brown and crispy, dish up and set aside.
In the same pan, sauté minced ginger & garlic till fragrant.
Add in pork liver and wolfberries give it a quick stir fry to prevent over cooked.
Pour in rice wine, quick mix.
Add in scallions, mix well and dish up.
Garnish with pan fried sliced ginger & serve hot!
