Sweet & Sour Pan Fried Liver

A really tasty and fortifying dish.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Prep: 20 min Cook: 20 min

Ingredients

Chicken or beef liver 150g
Potato starch as required
Salt & pepper as required
Onion (small) 1/2
Red pepper 1/3
Cress as required
Soy sauce 1 tbsp
Mirin 1 tbsp
Sugar 1 tbsp
Rice vinegar 4 tbsp
Dried chilli 1

Method

1
Wash the liver under cold running water then soak in water for 20 minutes, changing it occasionally.
2
Finely chop the onion and soak in water. Finely chop the red pepper and finely slice the dried chilli.
3
Put the soy sauce, mirin, sugar and onions in a pan on low heat. Add the dried chilli.
4
When the sugar dissolves, add the red pepper and rice vinegar.
5
Cut the liver into bitesize pieces, season with salt & pepper and dredge with the potato starch.
6
Shallow fry the liver in a separate pan until cooked through then add to the pan at Step 4 and mix well.
7
Transfer to a serving bowl and sprinkle with the cress before serving.

Tips & Note

●Add the red pepper just as you turn the heat off if you want to retain its crunchiness

Sweet & Sour Pan Fried Liver

A really tasty and fortifying dish.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Prep: 20 min

Cook: 20 min

Ingredients

Chicken or beef liver 150g
Potato starch as required
Salt & pepper as required
Onion (small) 1/2
Red pepper 1/3
Cress as required
Soy sauce 1 tbsp
Mirin 1 tbsp
Sugar 1 tbsp
Rice vinegar 4 tbsp
Dried chilli 1

Sweet & Sour Pan Fried Liver

Recipe ID :1168 Posted on 29 SEP 2015

Serves 2

Prep 20min
Cook 20min
views 8,677
printed 119

saved 1

A really tasty and fortifying dish.

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Ingredients

Print Ingredients Email Ingredients
150g
as required
as required
1/2
1/3
as required
1 tbsp
1 tbsp
1 tbsp
4 tbsp
1

Method

Prep
20min
Cook
20min
1
Wash the liver under cold running water then soak in water for 20 minutes, changing it occasionally.
2
Finely chop the onion and soak in water. Finely chop the red pepper and finely slice the dried chilli.
3
Put the soy sauce, mirin, sugar and onions in a pan on low heat. Add the dried chilli.
4
When the sugar dissolves, add the red pepper and rice vinegar.
5
Cut the liver into bitesize pieces, season with salt & pepper and dredge with the potato starch.
6
Shallow fry the liver in a separate pan until cooked through then add to the pan at Step 4 and mix well.
7
Transfer to a serving bowl and sprinkle with the cress before serving.

Tips & Note

●Add the red pepper just as you turn the heat off if you want to retain its crunchiness

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Rose Wine
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