Stir-Fried Pig Liver Recipe
The sauce is rich and flavorful, with a tangy, spicy, and fermented bean aroma. The pig liver is smooth and tender, with a dense and mellow texture. To achieve this, it's essential to season it well before cooking, ensuring a silky texture and fresh, fragrant taste. The addition of Lee Kum Kee Panda Brand Oyster Flavored Sauce enhances the umami while providing a long-lasting sweetness and high wrapping ability. Its balancing effect also helps reduce the gamey taste. The slightly salty chili sauce and Lee Kum Kee Panda Brand Oyster Flavored Sauce are complemented by a touch of Lee Kum Kee Less Sodium Soy Sauce for added freshness, and Lee Kum Kee Kum Chun Mushroom Flavored Dark Soy Sauce for color and extra sauce flavor. This technique ensures a rich base flavor inside the meat, while preserving the complex, spicy, and sour notes from the fermented chili and sauce, creating a harmonious blend of tangy and fermented flavors.
What you’ll need
Ingredients
- 150g pig liver
- 10g bird eye's chili
- 30g chopped chili paste
- 10g fermented green pepper with soy sauce
- 20g ginger
- 20g garlic
Marinade
- 15g Lee Kum Kee Less Sodium Soy Sauce
- 5g Lee Kum Kee Kum Chun Mushroom Flavored Dark Soy Sauce
- 5g Lee Kum Kee Panda Brand Oyster Flavored Sauce
Made with
Lee Kum Kee products
How to make it
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Slice the pig liver thinly and rinse it with water. Drain the water, then marinate it with the marinade sauces: Lee Kum Kee Less Sodium Soy Sauce, Lee Kum Kee Kum Chun Mushroom Flavored Dark Soy Sauce, and Lee Kum Kee Panda Brand Oyster Flavored Sauce.
-
Heat some oil in a pan, then add ginger, garlic, and peppers.
-
Stir-fry until fragrant then add the marinated pig liver and stir constantly until the liver is just cooked through.
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