Hi there, food lovers! I’m a lady chef cooking up a storm in my cozy home kitchen, and today I’m sharing one of my favorite Beijing dishes: Stir-Fried Liver, or 炒肝儿. This northern Chinese classic is a comforting bowl of pork liver and intestines simmered in a thick, garlicky broth, often enjoyed as a hearty breakfast or snack. It’s rich, savory, and packed with umami, with a silky texture that warms you up from the inside out. Perfect for a chilly Sunday morning like today, May 25, 2025, at 11:15 AM IST, let’s get cooking with love and care!
Ingredients
Serves 4
For the Dish
- 1/2 lb pork liver, thinly sliced
- 1/2 lb pork intestines, cleaned and cut into 1-inch pieces
- 3 cups pork stock or water
- 1-inch piece of ginger, sliced
- 2 cloves garlic, minced
- 2 scallions, chopped (white and green parts separated)
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce (for color)
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
- 1 tsp sesame oil (for finishing)
For Garnish
- 1 scallion, finely chopped (green parts)
- Fresh cilantro, chopped (optional)
Equipment
- Medium pot (for blanching)
- Wok or deep skillet
- Strainer
- Tongs
- Small bowl (for cornstarch slurry)
Step-by-Step Recipe
Step 1: Prep the Liver and Intestines with Care
In my kitchen, I always start with cleaning the ingredients properly—it’s a little labor of love! Rinse the pork liver and intestines under cold water to remove any impurities. The liver can have a strong smell, so I soak it in cold water with a splash of Shaoxing wine for 10 minutes, then drain and pat dry. Slice the liver into thin, bite-sized pieces—about 1/4 inch thick—so they cook evenly. For the intestines, make sure they’re thoroughly cleaned (your butcher might already have done this), then cut them into 1-inch pieces. Place both in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, skimming off any foam, then drain and rinse under cold water. This step removes any off-flavors and ensures a clean taste.
Step 2: Sauté the Aromatics with Love
I heat my trusty wok over medium heat and add 1 tablespoon of vegetable oil—enough to coat the bottom. Toss in the sliced ginger, minced garlic, and the white parts of the scallions. I stir-fry them for about 1 minute until the kitchen fills with that warm, fragrant aroma that always makes me smile. The ginger and garlic are key to cutting through the richness of the liver, so I make sure they’re sizzling but not burning.
Step 3: Cook the Liver and Intestines
Now, I add the blanched liver and intestines to the wok, giving them a good stir to coat them in the aromatic oil. I splash in 2 tablespoons of Shaoxing wine, stirring for another 1–2 minutes to let the alcohol cook off and bring out the flavors. The liver starts to turn opaque, and the intestines get a slight sear—perfect! I don’t overcook at this stage since they’ll simmer later, but this quick stir-fry adds a layer of depth to the dish.
Step 4: Simmer in the Broth
I pour in 3 cups of pork stock (or water, if that’s what I have on hand) to the wok, stirring gently. Then I add 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce for that gorgeous color, 1 teaspoon of sugar to balance the flavors, and 1/4 teaspoon of white pepper for a subtle kick. I bring the broth to a gentle boil, then lower the heat to a simmer. I let it cook for 10–15 minutes, uncovered, stirring occasionally. The liver and intestines should be tender but not mushy, and the broth should be fragrant and slightly thickened from the natural collagen in the intestines.
Step 5: Thicken the Broth
To get that silky, glossy texture Stir-Fried Liver is known for, I mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to make a slurry. I slowly drizzle the slurry into the wok, stirring constantly, and watch the broth thicken up beautifully—about 1–2 minutes. If it gets too thick, I add a splash of water to keep it soupy. I taste and adjust with a pinch of salt if needed, but the soy sauce usually does the trick.
Step 6: Finish with a Personal Touch
I drizzle in 1 teaspoon of sesame oil for a nutty finish—it’s my little secret to make the dish extra aromatic. I give it a final stir, then turn off the heat. The kitchen smells amazing, and I can’t wait to dig in! I ladle the liver and broth into bowls, making sure each one gets a good mix of liver, intestines, and broth. For garnish, I sprinkle the green parts of the scallions and a bit of chopped cilantro (if I’m feeling fancy) to add a fresh pop of color and flavor.
Step 7: Serve with Love
I serve this Stir-Fried Liver hot, right here in my cozy kitchen on this Sunday morning, May 25, 2025, at 11:15 AM IST. It’s perfect on its own as a light meal, or I pair it with steamed buns or rice to soak up the delicious broth. In Beijing, folks often eat this for breakfast, but I love it any time of day—it’s so comforting and full of flavor. Grab a spoon, and let’s enjoy this bowl of warmth together!
Tips for Success
- Liver Texture: Don’t overcook the liver—it should be tender, not rubbery. The quick simmer keeps it silky, so keep an eye on the time.
- Intestines Prep: If the intestines smell too strong even after blanching, soak them in water with a bit of vinegar for 10 minutes before cooking.
- Broth Consistency: The broth should be thick enough to coat a spoon but still soupy. Adjust the cornstarch slurry or add water to get it just right.
- Storage: Leftovers keep in the fridge for 2 days. Reheat gently on the stove with a splash of water to loosen the broth, as it thickens when cooled.
Cultural Context
Stir-Fried Liver, or Chǎo Gānr, is a beloved Beijing street food with roots going back centuries. It’s a breakfast staple in northern China, often sold by vendors at bustling morning markets. The dish reflects Beijing’s love for offal, using ingredients like liver and intestines to create a hearty, affordable meal. Traditionally served in small bowls with a side of steamed buns, it’s a dish that brings people together, showcasing the region’s knack for turning simple ingredients into something deeply comforting.
Final Thoughts
As a lady chef cooking at home, making Stir-Fried Liver fills my heart with joy—it’s a dish that’s simple yet so satisfying. The tender liver, chewy intestines, and garlicky broth come together in a bowl of pure comfort. I love how every bite warms me up, and I hope it brings the same coziness to your table. Let’s savor this Beijing classic with all the love I’ve poured into it!
