Stir-Fried Pork Liver with Garlic Chives

Slice the liver about 3 mm thick. Soak in cold water with 10 ml cooking wine for 10 minutes; discard the liquid, drain, and pat dry. Cut the garlic chives into 4–5 cm lengths.

Mix with 10 ml light soy sauce, 5 g starch, 4 g grated ginger, and 1 g salt. Refrigerate for 10 minutes.

Heat 15 ml oil in a hot wok. Stir-fry the liver over high heat for 60–90 seconds, until about 80% cooked. Remove.

Add the remaining 5 ml oil. Fry 6 g julienned ginger and the sliced garlic for 20 seconds, then add the chives and stir-fry for 30–45 seconds.

Return the liver and add the remaining 2 g salt. Stir-fry for 60–90 seconds, until the centre reaches at least 71°C. Serve immediately.