John Myers
Ingredients for 4 servings:
- 500 g liver(s), pork or beef
- Milk
- 20 g flour
- 3 tbsp oil
- Salt
- 1 tsp pepper (Szechuan), crushed, or 2 allspice and 6 peppercorns, coarsely crushed
- 200 g onion(s)
- 3 tbsp soy sauce
- 2 tbsp sherry
- ¼ liter meat broth
- 1 bell pepper(s), green
- 150 g soy sprouts, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Wash the liver, pat dry, and cut into strips. Coat the liver strips in flour. Heat 2 tablespoons of oil in a wok or a large pan. Brown the liver all over, season lightly with salt, and Szechuan peppercorns. Remove the liver and keep warm. Peel the onions, halve them, and cut them into strips. Heat the remaining oil in a wok or a deep pan and fry the onion strips. Deglaze with soy sauce and sherry, and pour in the meat stock. Let the sauce simmer over low heat for 5 minutes. Meanwhile, wash the bell pepper, halve it, remove the seeds, and cut it into thin strips. Stir the bell peppers and bean sprouts into the sauce and bring to a boil. Add the liver strips and heat briefly. Season to taste with salt, soy sauce, and more Szechuan peppercorns, if desired. Serve with steamed rice or mashed potatoes.
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