Ingredients
200 g fresh pork liver, 100 g mung bean sprouts.
Seasonings
5 g minced ginger, 1 teaspoon each of soaked dried shrimp, sugar, rice vinegar, and sesame oil, 1/2 teaspoon salt, 2 teaspoons soy sauce, and cornstarch as needed.
Steps
1. Pick over and wash the mung bean sprouts, blanch them briefly, then drain well and place in a dish. Sprinkle with a little salt and let sit briefly to lightly pickle.
2. Rinse the pork liver clean, slice it thinly, and place in a bowl. Add a small amount of water and cornstarch, stirring to coat evenly. Drop the slices into a pot of boiling water, using chopsticks to separate them. Once cooked through, remove and drain. Sprinkle with a little salt, toss to combine, and arrange on top of the mung bean sprouts.
3. Sprinkle the rehydrated dried shrimp, minced ginger, and sugar over the liver, then drizzle with soy sauce, rice vinegar, and sesame oil, and toss everything together until well combined.