Method

1. Cut pig’s liver into thin even slices.
2. In a bowl, add in liver slices, cornflour and light soy sauce and coat all the liver slices evenly. Let it marinate for at least 10 minutes.
3. Prepare a corn starch solution by dissolving 1/2 tablespoon of corn flour with 3 tablespoon of water in a bowl.
4. Prepare a clay pot or wok and heat 1 tablespoon of oil. Cook the marinated liver slices in the wok or clay pot in batches, ensuring no overlapping. Cook one side first, then flip to the other side. Be careful not to overcook. Once done, transfer the cooked liver on a plate.
5. Heat ½ tablespoon of oil in a clay pot or wok and toss in ginger, white part of spring onions and onions. Stir-fry the vegetables until the onions soften and turn translucent.
6. Add garlic into the clay pot or wok and stir-fry for another 30 seconds.
7. Add the green part of spring onions, sugar, Chinese cooking wine, and sesame oil into the clay pot or wok and stir-fry briefly until fragrant.
8. Add in the corn starch solution prepared at the beginning slowly in few batches into the clay pot or wok and stir well. Turn the stove off, once the sauce thickens.
9. Return the previously cooked liver slices back to the clay pot or wok and stir-fry briefly. Once all liver pieces are evenly coated with the sauce, it is ready to serve.