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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
“Mee sua is the noodle of celebration and recovery in Hokkien and Cantonese kitchens. Pork liver gives back what blood loss took. This is the bowl your aunties would bring on a cold day.”
Ingredients · 材料
At your local Chinese or Asian grocer
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
Cooking reduces the alcohol, though not entirely. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.