Fried Liver Chinese Style Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
1 # calves liver 1T water 2T soy sauce 6 T oil, lard, chicken fat
1T Sherry 12 green onions, sliced thin 1/2 t sugar 1 T
cornstarch 1 t salt 1/4 t pepper
Cut the liver in narrow strips and toss with cornstarch, sherry,
sugar, soy sauce and water. Let stand 20 min.
Heat fat in skillet; saute the liver 3 min stirring frequently. Mix
in the green onions; cook over low heat for 3 more minutes. Sprinkle
with salt and pepper.
If you *really hate liver, measure out a cup of Sherry, drink it and
throw the recipe away.
Submitted By NEYSA DORMISH On 03-13-95
Title: "Chinese" Jerky
Categories: Game, Beef, Can/preserv
Yield: 6 servings
3 lb Steak 2 ts Red peppers, dried, crushed
6 Garlic cloves, minced 4 1/2 tb Honey
1 tb Ginger, fresh, minced 1/2 ts White pepper
2 tb Sesame oil 4 1/2 tb Dry Sherry
1/2 c Light soy sauce
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips.
Transfer to a non-metallic pan. Add the other ingredients and
marinade all day. Arrange meat on racks and let dry at cool room
temperature overnight (do not refrigerate). Preheat oven to 250F.
Line two large baking sheets with foil and set wire rack(s) on top.
Arrange the meat on racks in single layer. Bake 10 minutes. Reduce
heat to 175 F and continue drying meat another 2 hrs. Leave meat on
racks to cool and continue drying for several hours before bagging it.
Submitted By JIM WELLER On 03-11-95
Source from luhu.jp
1T Sherry 12 green onions, sliced thin 1/2 t sugar 1 T
cornstarch 1 t salt 1/4 t pepper
Cut the liver in narrow strips and toss with cornstarch, sherry,
sugar, soy sauce and water. Let stand 20 min.
Heat fat in skillet; saute the liver 3 min stirring frequently. Mix
in the green onions; cook over low heat for 3 more minutes. Sprinkle
with salt and pepper.
If you *really hate liver, measure out a cup of Sherry, drink it and
throw the recipe away.
Submitted By NEYSA DORMISH On 03-13-95
Title: "Chinese" Jerky
Categories: Game, Beef, Can/preserv
Yield: 6 servings
3 lb Steak 2 ts Red peppers, dried, crushed
6 Garlic cloves, minced 4 1/2 tb Honey
1 tb Ginger, fresh, minced 1/2 ts White pepper
2 tb Sesame oil 4 1/2 tb Dry Sherry
1/2 c Light soy sauce
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips.
Transfer to a non-metallic pan. Add the other ingredients and
marinade all day. Arrange meat on racks and let dry at cool room
temperature overnight (do not refrigerate). Preheat oven to 250F.
Line two large baking sheets with foil and set wire rack(s) on top.
Arrange the meat on racks in single layer. Bake 10 minutes. Reduce
heat to 175 F and continue drying meat another 2 hrs. Leave meat on
racks to cool and continue drying for several hours before bagging it.
Submitted By JIM WELLER On 03-11-95
Source from luhu.jp