Ingredients
300 g fresh pork liver, 100 g spinach, 25 g rehydrated black wood ear mushrooms.
Seasonings
5 g each of shredded scallion, minced ginger, and sliced garlic, 1 teaspoon each of salt and white vinegar, 1/2 teaspoon each of MSG and Shaoxing wine, 1 tablespoon each of soy sauce and water starch, and 500 g (about 1 lb) vegetable oil (about 30 g will be used).
Steps
1. Soak the pork liver in clean water, then rinse and drain thoroughly. Slice it thinly, mix with a pinch of salt, cooking wine, and water starch, and marinate for 10 minutes. Next, slide the slices into oil heated to about 70% hot (350°F/175°C) and cook until just done, then remove and drain the oil.
2. Wash and trim the spinach, then cut into small sections; mix together salt, white vinegar, soy sauce, cooking wine, water starch, and a little water to create a sauce.
3. Heat the remaining oil in the wok, first stir-fry the minced ginger and sliced garlic until fragrant, then add the sliced pork liver, spinach segments, and black wood ear mushrooms, stir-fry briefly, pour in the seasoning sauce and stir-fry until well-coated, then sprinkle with shredded scallions, and serve immediately.