Ingredients
500 g pork liver (about 1 lb), 2 egg whites.
Seasonings
100 g lard, 60 g sesame oil, 40 g dried water chestnut flour, 20 g each soy sauce and Shaoxing wine, 6 g sugar, and chopped scallion to taste.
Instructions
1. Slice the pork liver into thin pieces about 5 cm (2 inches) long and 2 cm (3/4 inch) wide, dip each piece in a marinade made of soy sauce, wine, and egg white, then coat each slice evenly with dry water chestnut flour.
2. Heat a pan with lard over high heat, quickly flash-fry the pork liver in the hot oil—the oil must be hot and the action fast to prevent the liver from releasing moisture and becoming tough—then drain the oil from the pan, immediately add sugar, scallions, and sesame oil, toss everything together with the liver briefly, and remove from the pan to plate.