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Pork Liver & Ginger Mee Sua
猪肝面线
猪肝面线
Serves
2
Time
32 min
For
First two weeks
Po Po sayswhy we make this
“Day-four classic in many Chinese postpartum traditions. Liver is iron-rich, mee sua is gentle, and the dish is on the table in twenty minutes. Buy the liver fresh that morning.”
Ingredients · 材料
At SeeWoo · Wing Yip
150 to 200g
Pork liver 猪肝
fresh, sliced thin, soaked in cold water 15 min
100g
Mee sua (wheat vermicelli) 面线
wheat vermicelli
30g
Old ginger 老姜
julienned
2 tbsp
Toasted sesame oil 麻油
1 tbsp
Light soy sauce 生抽
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
to taste
Sea salt 盐
Method · 做法
1
Soak the sliced liver in cold water for 15 minutes. Drain.
2
Heat the sesame oil in a wok. Sweat the ginger for 1 minute until fragrant.
3
Add the liver, soy sauce, and rice wine. Stir-fry quickly. Liver should stay slightly pink inside; overcooking is the cardinal sin.
4
Bring 500ml of broth or water to a boil in a separate pot. Add the mee sua. Cook 2 to 3 minutes until soft.
5
Combine the liver and broth-mee sua in a serving bowl. Salt and pepper at the table.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.