Slice the pork liver thinly, rinse thoroughly with starch, salt and cooking wine. Stir-fry over high heat until it changes color, then remove quickly. Sauté onion and green pepper until fragrant, add the pork liver back in, season with light soy sauce, salt, oyster sauce and vinegar. Stir-fry over high heat for no more than 1 minute. It will be crispy, tender, not overcooked or fishy at all.
Slice the beef thinly against the grain, marinate with light soy sauce, cooking wine, a little starch and oil for 10 minutes. Blanch celery segments briefly, then drain and set aside. Heat oil in a pan over high heat, stir-fry the beef until it changes color, then remove immediately. Sauté minced garlic until fragrant, add celery and stir-fry briefly. Return the beef to the pan, season with a little salt and oyster sauce. Stir-fry everything quickly over high heat for about 30 seconds and serve.
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Slice the pork liver thinly, rinse thoroughly with starch, salt and cooking wine. Stir-fry over high heat until it changes color, then remove quickly. Sauté onion and green pepper until fragrant, add the pork liver back in, season with light soy sauce, salt, oyster sauce and vinegar. Stir-fry over high heat for no more than 1 minute. It will be crispy, tender, not overcooked or fishy at all.
Slice the beef thinly against the grain, marinate with light soy sauce, cooking wine, a little starch and oil for 10 minutes. Blanch celery segments briefly, then drain and set aside. Heat oil in a pan over high heat, stir-fry the beef until it changes color, then remove immediately. Sauté minced garlic until fragrant, add celery and stir-fry briefly. Return the beef to the pan, season with a little salt and oyster sauce. Stir-fry everything quickly over high heat for about 30 seconds and serve.