Chinese cuisine 中國菜

Ingredients
Pork liver 200g
Water-cured fungus 25g
5g ginger slices
5g garlic slices
Pickled red pepper 10g
Fresh cabbage sum 25g
Refined salt 3g
Light soy sauce 5g
Shaoxing wine 10g
Wet starch 20g
Stock/chicken stock 25g
cooked lard

cooking method
1.
Cut the pork liver into half-thick slices of uniform size, put them into a bowl, add moistened starch (10g) and salt (2g) and mix well.
Put salt (1g), 5g light soy sauce, 10g Shaoxing wine, wet starch (10g), and stock in another bowl to make gravy.
2.
Place the wok over high heat, add oil and heat until 60% hot, add the liver slices and stir-fry until loose.
Then add fungus, ginger, garlic, pickled red pepper, and cabbage and stir-fry evenly, then cook the gravy and stir it a few times.

Features
Tender, salty, fragrant and delicious

白油肝片

食材
豬肝 200g
水髮木耳 25g
薑片5g
蒜片5g
泡紅辣椒 10g
鮮菜心 25g
精鹽 3g
生抽 5g
紹酒 10g
濕澱粉 20g
高湯/雞湯 25g
熟豬油

烹飪方法
1.
將豬肝橫切成半分厚的大小均勻的薄片，盛入碗內，加濕澱粉（10g）、鹽（2g）拌勻。
將鹽（1g）、生抽5g、紹酒10g、濕澱粉（10g）、高湯放在另一碗內，調成芡汁。
2.
炒鍋置旺火上，下油燒至六成熱，放入肝片炒散，
再加入木耳、薑、蒜、泡紅辣椒、菜心炒勻、接著烹調芡汁，顛翻幾下即成。

特點
細嫩鹹鮮，清香可口