Ingredients
500 g (about 1 lb) pork liver, 10 g dried red chili peppers, 10 g scallions.
Seasonings
2 teaspoons salt, 1 tablespoon each MSG and chicken bouillon powder, 1 teaspoon soy sauce, and appropriate amounts of cooking wine, water starch, and vegetable oil.
Preparation
1. Trim and wash the scallions, then cut into small sections; chop the dried red chili peppers and place in a bowl.
2. Heat a small amount of vegetable oil in a wok until hot, then pour it over the chilies in a bowl to create chili oil.
3. Wash the pork liver thoroughly, remove any connective tissue, pat dry completely, then cut into large pieces before slicing thinly. Toss with a pinch of salt, cooking wine, and water starch until evenly coated.
Steps
1. Heat vegetable oil in a wok until hot, add the sliced pork liver and stir-fry until cooked through, then remove and drain the oil.
2. Heat the remaining oil in the wok, add the scallion segments and stir-fry until fragrant, then add the sliced pork liver and quickly stir-fry over high heat until evenly combined.
3. Add salt, soy sauce, MSG, and chicken bouillon, then stir-fry until the liver is fully cooked and well-seasoned.
4. Thicken with a thin slurry of water and cornstarch, then pour in the prepared chili oil and stir-fry until well combined. Remove from heat and plate.