1 lb. beef liver

2 whole scallions
6-8 tbl. corn starch
Plastic bag
Oil for deep frying

MARINADE:

3 tbl. dark soy
3 tbl. garlic oil
2 tbl. ginger-garlic mix
1 tbl. chef chow
2 tbl. hoisin sauce
  1. Semi freeze liver, then julienne very fine.
  2. Mix marinade. Mix with liver. Mix well with chop sticks, then transfer to bag with corn starch. Mix well, till liver is well covered with corn starch.
  3. Take powdered liver and spread on platter. Shake loose excess corn starch.
  4. Divide liver into small batches and deep fry 30 seconds in very hot oil till all done. Heat wok and add scallions. Fry 1 minute. Add to liver. Serve.