Stir-Fried Pork Liver with Garlic Chives

Slice the liver about 3 mm thick. Place in a bowl with enough cold water to cover and 10 ml cooking wine; refrigerate for 10 minutes. Carefully discard the liquid, drain, and pat dry with paper towels. Wash and drain the chives, then cut into 4–5 cm lengths. Grate 4 g ginger, julienne the remaining 6 g, and thinly slice the 5 garlic cloves.

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

Heat 15 ml oil in a hot wok. Spread out the liver and stir-fry over high heat for about 60–90 seconds, until the surfaces change colour and the slices separate. Transfer to a plate for the final stir-fry. This is an intermediate stage, not a doneness check; continue cooking straight away.

Add the remaining 5 ml oil. Fry the 6 g julienned ginger and sliced garlic for about 20 seconds, until fragrant without burning the garlic. Add the chives and stir-fry over high heat for about 30–45 seconds, until just wilted and still bright green.

Return the liver and add the remaining 2 g salt. Stir-fry for about 60–90 seconds, until cooked through; use a food thermometer to confirm the liver reaches at least 71.1°C (160°F) at the centre. Transfer to a clean serving plate and serve immediately. Timing is a guide; continue cooking until the temperature is reached.