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
- Semi freeze liver, then julienne very fine.
- 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.
- Take powdered liver and spread on platter. Shake loose excess corn starch.
- 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.