Ingredients
200 g cucumber, 400 g cooked beef liver.
Seasonings
Salt, MSG, soy sauce, sugar, shredded scallions, shredded ginger, minced garlic, Sichuan peppercorn water, wet cornstarch slurry, sesame oil, and vegetable oil, all to taste.
Instructions
1. Remove any connective tissue from the beef liver, slice it thinly, place in a bowl, and toss with salt and wet starch until evenly coated; wash the cucumber and slice it; in a separate bowl, combine salt, MSG, soy sauce, sugar, Sichuan peppercorn water, and wet starch to make the sauce.
2. Heat vegetable oil in a wok until hot, add the liver slices and quickly stir-fry until just cooked through, then remove and drain the oil.
3. Leave a small amount of oil in the wok, add scallions, ginger, and garlic and stir-fry until fragrant, then add the liver slices and cucumber slices and stir-fry, pour in the prepared sauce and continue stir-frying until everything is well-coated and flavorful, drizzle with sesame oil, and serve.