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Nankin-tei Stir-Fried Liver and Chives

We've perfectly recreated the stir-fried liver and chives from the popular Chinese chain 'Nankin-tei'。 Discover the secret to preparing pork liver without any unpleasant smell and achieving crispy vegetables. Plus, this luxurious recipe includes a delicious Yakiniku Don that can be made at the same time, offering two fantastic dishes. Enjoy authentic Chinese flavors at home with Ryuji's viral recipe.

📖Cooking Basics

shio（ramen）

Steps

Slice the bell pepper, seeds and all, into thin strips, and finely chop 1/8 piece of onion.
🕒 04:38
Grate the garlic.
🕒 05:06
Cut 120g of pork belly into easy-to-eat pieces.
🕒 05:13
Make the Yakiniku Don sauce. In a bowl, add and mix soy sauce 1 tbsp, liquid shio koji 1 tsp (or sake 1 tsp and a pinch of salt), sugar 1/2 tbsp, sake 2 tbsp, and grated garlic 5g. 【Chef's Tip!】 Using liquid shio koji adds a deeper flavor. If you don't have it, you can substitute with sake and salt.
🕒 05:48
Heat a frying pan over high heat, and add sesame oil 2 tsp.
🕒 07:32
Add pork belly 120g and stir-fry over high heat.
🕒 07:50
Season the pork belly with salt and pepper to taste and stir-fry.
🕒 08:19
Add the pre-cut bell pepper 1 piece and onion 1/8 piece, and continue to stir-fry over high heat throughout.
🕒 08:38
Add the prepared sauce and coat everything evenly.
🕒 09:29
Finish by sprinkling black pepper 3 dashes.
🕒 09:46
Cover the Yakiniku Don topping and keep it warm.
🕒 11:00
Cut 50g of chives into 3-4cm lengths; if the roots are thick, cut them lengthwise.
🕒 11:16
Slice 40g of carrot, then cut into thin strips.
🕒 11:54
Grate garlic 3g and ginger 3g.
🕒 12:27
Place pork liver 120g in a bowl, wash it three times with water, and completely rinse away the blood. 【Chef's Tip!】 Instead of soaking in milk, washing the liver three times with water removes the gamey smell and helps retain its umami. Do not over-wash.
🕒 12:37
To the drained pork liver, add salt and pepper to taste, grated garlic 3g, and grated ginger 3g, then mix well.
🕒 14:10
Add lard 2 tsp to bean sprouts 200g, cover with plastic wrap, and microwave for 1 minute. 【Chef's Tip!】 Heating bean sprouts with lard recreates the crisp texture achieved by "oil blanching" in Chinese restaurants.
🕒 15:13
Heat a frying pan over high heat, and add lard 2 tsp to melt it.
🕒 16:25
First, stir-fry the thinly sliced carrot.
🕒 16:56
Add the seasoned pork liver and quickly stir-fry.
🕒 17:02
Add soy sauce 1 tbsp, oyster sauce 2 tsp, sake 1 tbsp, and MSG(Ajinomoto) (MSG) 4 dashes, then stir-fry while coating with the sauce.
🕒 17:24
Turn off the heat, add the microwaved bean sprouts and chives, and mix.
🕒 17:57
Finally, sprinkle with black pepper 4 dashes, and if desired, add salt and pepper to taste, mix, and serve on a plate.
🕒 18:54
If necessary, and if moisture has evaporated due to residual heat in the pan, rehydrate with a small amount of water and quickly stir-fry again.
🕒 19:28
If desired, drizzle with chili oil to taste for a flavor variation.
🕒 21:52