Summary

Ingredients

• 500 g liver (s), pork or beef
• milk
• 20 g flour
• 3 tablespoon oil
• salt
• 1 teaspoon pepper (Szechuan), pounded, or 2 allspice and 6 peppercorns coarsely pounded
• 200 g onion (s)
• 3 tablespoon soy sauce
• 2 tablespoon sherry
• 0.25 liter ¼ meat broth
• 1 green pepper (s)
• 150 g bean sprouts, fresh

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Instructions

1. Wash the liver, pat dry and cut into strips. Turn the liver strips in flour.
2. 2 tablespoons of oil in a wok or heat. Fry the liver all over, lightly salt and season with Szechuan pepper. Lift out the liver and keep it warm.
3. Peel the onions, cut in half and cut into strips. Heat the remaining oil in a wok or in a deep pan and fry the onion strips in it. Deglaze with soy sauce and sherry and pour on the meat stock. Let the sauce steep for 5 minutes over a low heat.
4. In the meantime, wash the pepper, cut in half, core and cut into thin strips. Bring the paprika and soy bean sprouts to the boil while stirring, add the strips of liver and briefly heat in the sauce. Season the dish with salt, soy sauce and possibly more Szechuan pepper.
5. Serve with steamed rice or mashed potatoes.