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South korean pork liver
1 serving
Cut the processed pork liver into thin slices and dip in a mixture of soy sauce and starch. Fry in hot pork fat, continuously placing, until half cooked. Then remove and let the fat drain. Heat (without oil) another pan, pour 50g boiling water, soy sauce, add sugar, various spices. When the mixture boils, put the liver and fry, turning several times. Once the gravy boils, drizzle with peanut butter, remove from the heat and serve.
Cut the processed pork liver into thin slices and dip in a mixture of soy sauce and starch. Fry in hot pork fat, continuously placing, until half cooked. Then remove and let the fat drain. Heat (without oil) another pan, pour 50g boiling water, soy sauce, add sugar, various spices. When the mixture boils, put the liver and fry, turning several times. Once the gravy boils, drizzle with peanut butter, remove from the heat and serve.
pork liver - 500 g, potato starch - 1 tbsp. spoon, lard - 2 tbsp. spoons, soy sauce - 4 tbsp. spoons, sugar - 1 teaspoon, peanut butter - 50 g
