Steps

1. Slice pork liver 150g into 5mm thick pieces, rinse with water, and pat dry with paper towels.
   🕒 05:27
2. Place the sliced liver in a bowl and mix with cooking sake (rice wine) 1 tbsp, soy sauce 1 tbsp, pepper a pinch, and salt a pinch.
   🕒 05:31
3. Add potato starch 1 tsp and mix further. This is the key! Instead of using egg, create a coating on the liver with potato starch for marination.
   🕒 06:05
4. In a separate bowl, combine soy sauce 3 tbsp, sugar 1/2 tbsp, and oyster sauce 1/2 tbsp and mix well.
   🕒 06:29
5. Add cooking sake (rice wine) 1 tbsp and pepper a pinch and mix again.
   🕒 06:53
6. Add salt a pinch to prepare the seasoning sauce.
   🕒 07:27
7. Bring water to a boil in a pot and add white sesame oil 1 tbsp, salt 1/2 tsp, and pepper a pinch.
   🕒 07:33
8. Add bean sprouts 250g to the pot, count 5 seconds for blanching, then drain in a colander and remove excess water. This is the key! Immediately draining the bean sprouts after blanching preserves their crispiness.
   🕒 07:52
9. Heat white sesame oil a little over 1 tbsp in a frying pan over medium-high heat and cook the marinated liver.
   🕒 08:07
10. Once the surface is browned, flip the liver. This is the key! Even if the inside is still raw, searing the surface slightly is the point.
    🕒 08:31
11. Add thinly sliced green onions a little, ginger a little, and garlic a little and stir-fry until fragrant.
    🕒 08:53
12. Add chives 30g and stir-fry further until coated with oil.
    🕒 09:13
13. Add the blanched bean sprouts.
    🕒 09:27
14. Pour the prepared seasoning sauce over the ingredients and turn the heat to full high.
    🕒 09:35
15. When the sauce starts to bubble and sizzle, stir-fry everything together vigorously.
    🕒 09:51
16. Finish by drizzling sesame oil 1 tbsp over the top. This is the key! This final addition of sesame oil creates a rich aroma and enhances the flavor.
    🕒 10:11