Ingredients
250 g pork liver, 15 g fleeceflower root (He Shou Wu), 25 g each of soaked black fungus and water-mixed potato starch, 50 g each of green leafy vegetables and broth.
Seasonings
5 g vinegar, 3 g salt, 10 g each of garlic, cooking wine, soy sauce, scallion, and ginger, and 500 g (about 1 lb) mixed oil.
Instructions
1. Wash the Polygonum multiflorum (Chinese knotweed) thoroughly, place it in a pot with enough water, and decoct to extract the liquid three times, then combine all the medicinal liquid for later use.
2. Rinse the pork liver thoroughly, remove the membrane, and slice thinly; wash the ginger, garlic, and scallions, then cut the scallions into shreds, mince the ginger, and slice the garlic; wash the greens well; mix the liver slices with some of the Polygonum multiflorum liquid, salt, and water starch until evenly coated.
3. Combine the Polygonum multiflorum juice, soy sauce, Shaoxing wine, vinegar, and potato starch slurry with some broth to make a sauce; heat a wok over high heat, add oil and heat until it reaches about 50% of its smoking point, then add the marinated pork liver slices, quickly stir-fry until just cooked through, then remove with a slotted spoon to drain the oil.
4. Leave about 50 g (1/4 cup) of oil in the wok, add minced ginger and sliced garlic and stir-fry until fragrant, then add the liver slices and greens, stir-fry, pour in the prepared sauce, toss to coat evenly, drizzle with a little oil for shine, and serve. The liver is tender and rich, with a savory, aromatic flavor.