Yangcheng Roast Liver

Yangcheng Roast Liver

　　When you’re sitting in an elegantly appointed restaurant, having ordered a few tasty side dishes to go with your beer—whether you're sipping solo or toasting with friends—don’t forget to order a plate of Yangcheng’s roast liver. Before long, the waiter will arrive with a steaming plate of slightly charred, thinly sliced goodness. The moment it hits the table, a rich aroma wafts through the air. Dig in while it’s hot—that’s Yangcheng roast liver. Oh, and here’s a tip: before you start eating, be sure to have a small dish of Shanxi’s aged vinegar on hand. Pick up a slice, dip it in the vinegar, pop it into your mouth, and chew slowly—you’ll be greeted by a burst of fresh, tender, and crisp flavors that are simply delightful. In the blink of an eye, the whole plate will be gone. Time for another?

　　Yangcheng roast liver is truly one of a kind in China. Why? Perhaps it’s the unique recipe, the meticulous preparation, or the complex cooking process. Its ingredients list includes as many as 13 items, with the main ones being: fresh pork liver, pork fat, starch, pork lard powder, eggs, and sweet bean paste. Let’s try making it ourselves.

　　Step one: finely chop or shred the pork liver, then mix in pork lard powder, eggs, sweet bean paste, and seasonings such as ginger, scallions, garlic, Sichuan peppercorn powder, and salt. Next, add wet starch and stir until well combined.

　　Step two: lay out the pork fat flat, place the mixed ingredients on top, and wrap them into a cylindrical shape about 3 cm in diameter and 25 cm in length using the pork fat. Quickly place it in hot oil and fry until it turns persimmon yellow, then remove. This is your preliminarily shaped roast liver.

　　Step three: place the shaped roast liver in a steamer and steam over high heat for about 20 minutes. Once removed, the aroma will be irresistible, and you might be tempted to take a bite right away—but don’t do it just yet. Though it’s technically ready, there’s one more crucial step before eating. Slice the liver into 7 mm thick pieces, fry them in oil until they’re lightly blackened, then remove and arrange on a plate. Sprinkle with some chopped scallions, and now it’s ready to be fully enjoyed. Of course, if you find the process too labor-intensive, you can always bring some authentic pre-shaped Yangcheng roast liver home, slice it, and fry it up for a delicious meal.