Spice Up Your Weekend: Savor the Flavor of Spicy Stir-Fried Liver and Chives Paired with a Refreshing Taiwanese Beer

At the beginning of autumn, when the heat has yet to subside, you’ll want to feel the afterglow of summer with cold, fizzy drinks and slightly spicy food.
The best time to enjoy the deliciousness of this area is now, when it’s hot but not too hot.

So this time, I’ll be pairing my spicy stir-fried liver and chives with Taiwanese beer.

Listen to the podcast to find out how

First, slice the pork liver into 5mm-thick strips. You can use pre-cut pieces, but buying them in chunks will have less of an odor and taste better. Once you’ve cut them, rinse them lightly under running water and wipe off the water with kitchen paper.

• There may not be many people who have bought lump liver, but I would actually recommend it to people who don’t like liver.

• Once you have drained the water, season it.

• Revive the chives until they are crisp, then cut them into 5cm pieces.

Put the liver in a bowl, add soy sauce, white pepper, grated ginger, sake, and sesame oil, mix, and leave for about 15 minutes to season. Soak the bean sprouts and Chinese chives in cold water to absorb the water and make them crisp. Then, cut the Chinese chives into 5cm pieces.

In a small bowl, combine doubanjiang, oyster sauce, sugar, and soy sauce to make the seasoning. After coating the marinated pork liver with potato starch, fry both sides in a frying pan with heated salad oil, then wipe off excess oil with kitchen paper. Make space on the edge of the frying pan and fry the garlic.

• The potato starch locks in the flavor!

• Absorb excess oil with kitchen paper. This simple step makes the dish easier to eat.

• When you can use a frying pan well, you feel like you’ve become a better cook.

Add the drained bean sprouts and the combined seasonings, mix quickly, then add the Chinese chives and mix until the sauce is mixed in. Bean sprouts and Chinese chives are vegetables that can be eaten raw, so the key is not to overcook them. They should look crunchy, and you should think of them as warming the ingredients rather than cooking them. Finish by sprinkling sesame oil and Sichuan peppercorns.

The key to stir-frying is to not overcook the vegetables so that they retain their crunch.

The strong flavor of the liver goes well with the spicy sauce. The crunchy bean sprouts and chives create a rhythm of flavor. The tingling sensation of the pepper lingers on your tongue as you wash it down with Taiwanese beer. It’s the perfect summer aftertaste.

Spicy stir-fried liver and chives with Taiwanese beer

Ingredients for 2 people
・Pork liver………………200g
・Bean sprouts…1/2 pack
・Chinese chives: 1/2 bunch
・Garlic: 1 clove
・Potato starch…appropriate amount
・Salad oil…………3 tablespoons
・Panthoxylum bungeanum………………appropriate amount

・Soy sauce………………1/2 tablespoon
・White pepper…a little
・Grated ginger…5g
・Sake…………………2 tablespoons
・Sesame oil…1 teaspoon

・Doubanjiang (fried chili bean paste)…1 teaspoon
・Oyster sauce…1 and 1/2 teaspoons
・Sugar……………………2 teaspoons
・Soy sauce…………2 teaspoons

How to make it
1. Slice the pork liver into 5mm slices, rinse with water, and wipe off the water. Leave the pork liver in the sauce for about 15 minutes. Cut the bean sprouts and Chinese chives, which have been soaked in water to make them crisp, into 5cm pieces.
② Coat ① with potato starch and fry in a frying pan with heated salad oil, then wipe off excess oil with kitchen paper.
③ Add the drained bean sprouts to ② and stir fry briefly. Add the and mix well, add the Chinese chives and stir fry.
4. To finish, add sesame oil (1 teaspoon) and Sichuan peppercorns (not included in the recipe) and mix, then serve in a bowl.

Taiwan Beer 330ml
Golden Plate Taiwan Beer (premium beer) is made primarily from carefully selected barley malt, hops, and Horai rice. It is a high-quality lager made from yeast fermented at low temperatures and aged at low temperatures. It is a refreshing and easy-to-drink beer that suits Japanese tastes, and sells over 300,000 bottles a year in Japan. Alcohol content 5%. 24 bottles for 6,960 yen (according to the editorial department)

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Hideki Yamada (Cook)

Yamada Hidesue / Born in 1982. Representative of and recipe. With the theme of “Food and travel connect people,” she is active in a wide range of areas, including website management and recipe development. She has also written many books. Her most recent work is “What’s in the fridge” (Gentosha), a compilation of recipes published on note.
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