美人肝
A classic Nanjing dish featuring silky duck liver with a glossy red glaze, savory and umami, leaving a lasting impression.
Ingredients
15 items- duck liver 250 g
- winter bamboo shoots 50 g
- dried shiitake mushrooms (rehydrated) 30 g
- pea shoots 50 g
- scallion 1 segment
- ginger 1 small piece
- garlic 2 cloves
- cooking wine (Shaoxing wine) 1 tbsp
- light soy sauce 1 tbsp
- white sugar 1 tsp
- salt a pinch
- white pepper powder a pinch
- cornstarch 1 tbsp
- chicken broth 3 tbsp
- vegetable oil as needed
Nutrition
Steps （8 steps）
Slice duck liver into thin pieces about 0.3 cm thick. Place in a bowl, add 1 tsp cooking wine, a pinch of salt, and 1 tbsp cornstarch. Mix well by hand until evenly coated, then marinate for 5 minutes.
Blanch bamboo shoot slices in boiling water for 1 minute, drain. Mix light soy sauce, sugar, 1 tsp cornstarch, chicken broth, and white pepper in a small bowl to make the sauce.
Heat about 500 ml oil in a wok over high heat until medium-low (about 120°C/oil surface shimmers). Add the marinated duck liver pieces, quickly separate with chopsticks, and slide oil for about 30 seconds until color changes. Remove immediately and drain.
Pour off most of the oil, leaving about 1 tbsp. Heat over medium heat, add scallion, ginger, and garlic; stir-fry until fragrant, about 15 seconds.
Add bamboo shoots and shiitake mushrooms. Turn to high heat and stir-fry for about 30 seconds until edges of bamboo shoots turn slightly yellow and mushrooms become soft.
Add pea shoots and stir-fry quickly for about 10 seconds until wilted.
Return the duck liver to the wok. Pour in the prepared sauce along the edge of the wok. Quickly stir-fry over high heat for about 20 seconds, tossing until the sauce coats the ingredients evenly and thickens slightly. Turn off heat.
Transfer to a serving plate, drizzle with a little oil for sheen. Serve immediately for tender and flavorful duck liver.
Tips
Slice duck liver thinly and uniformly; coat evenly with starch. The oil for sliding should not be too hot; medium-low heat (120°C) is ideal. Slide liver quickly until color changes to keep tender. Final stir-fry over high heat and avoid overcooking.
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