Pork Liver With Wine Sauce
|Pork liver||2⁄3 Pound (300 Grams)|
|Egg white||1⁄2 , lightly beaten|
|Ginger juice||1⁄2 Teaspoon (2 Milliliter)|
|Cornstarch||2 Teaspoon (10 Milliliter)|
|Soy sauce||1⁄2 Teaspoon (7 Milliliter)|
|Garlic||2 Clove (10 gm), chopped|
|Oil||45 Milliliter (3 Tablespoon)|
|Onions||2 Medium, cut in 1/2" slices|
|Green onion stalks||2 , cut in 2 " strips|
|Wine||45 Milliliter (3 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Sesame oil||1⁄4 Teaspoon (1 Milliliter)|
|Pepper white||1 Pinch|
|Soup stock||60 Milliliter (1/4 Cup)|
1. Trim membrane and veins from pork liver and slice into 1/4" x 1" x 2" (0.75 cm x 2.5 cm x 5 cm) pieces. Marinate liver for 10-15 minutes with egg white, cornstarch, ginger juice and soy sauce.
2. Drop liver into pot of boiling water. Return to a second boil. Immediately plunge liver into cold water; drain and set aside.
3. Heat 1 1/2 tablespoons oil in wok over high heat. Add garlic and onion, stirring for 30 seconds. Add green onion and continue to stir for 30 seconds. Remove and set aside.
4. Heat 1 1/2 tablespoons oil in wok over high heat. Add liver, stirring for 1 minute. Return onion and green onion to wok. Pour in braising sauce and mix well. Reduce heat to medium, cover and cook for 1-1 1/2 minutes.