Black Bream Liver Dish

Black Bream Liver Dish

　　Black Bream Liver Dish

　　Black bream liver, shredded green garlic, scallion segments, minced ginger, Shaoxing wine, soy sauce, sugar, MSG, rice vinegar, cornstarch, sesame oil, lard.

　　[Preparation] Remove the two black lines beside the fish liver, wash clean, drain, and cut into large chunks; heat a wok over high heat, coat with oil and pour it out, then add lard. When the lard is heated to 50% hot, add the scallion segments to release the aroma, then add the fish liver. Swirl the wok twice to spread the liver evenly, sear it on the bottom for two seconds, flip the wok to turn the liver over, pour in Shaoxing wine, cover, and simmer for three to four seconds. Add minced ginger, soy sauce, sugar, rice vinegar, and water, bring to a boil, then simmer over low heat for about three minutes until the liver is cooked. Add MSG, thicken with cornstarch, drizzle with sesame oil, transfer to a plate, and sprinkle with shredded green garlic to serve.