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National Chinese technique — common across all regions
Chinese Liver and Ginger Stir-Fry (Bao Chao Zhu Gan / 爆炒猪肝)
National Chinese technique — common across all regions
Stir-fried pork liver is a classic Chinese fast-stir (bao chao) preparation demanding the highest wok heat and fastest execution. The liver is sliced thin, soaked in cold water to purge blood, then stir-fried for literally 60–90 seconds at maximum heat with ginger, spring onion, and soy. Over-cooking renders pork liver grainy and bitter; perfect execution produces silky, just-cooked, mineral-rich slices.
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