PORK LIVER SOUP

I used to go for supper with my colleagues after work at 4 am and we would loved to order a big bowl of "Pork Liver Soup" and fight for the livers. It was really happy back then. I can have nothing but the soup and a bowl of rice only. Pork liver soup could taste quite gross if it doesn't prepare properly. I had cooked a few times of it in UK but it always taste, not right. At last I found out that it is the liver problem, not the way I cooked.

Fresh liver should buy in Chinatown instead of getting it from Asda or Morrison. Chinese supermarkets sell the nicest and fresh liver as we Asian will actually buy, cook and eat it ourselves compare to the white people where they only purchase it for doggy's meal. I remembered telling my English friend once that I love to eat pig livers and she looked at me as if she just "saw a ghost" expression. She said that liver is for dog's meal.Cultural crash again. Actually pig liver is really good in nourishing our liver.

Ingredients

• Pork livers of course. 
• Slice of gingers
• Chopped garlic
• Fresh corianders
• Oyster mushroom
• Pork balls around 150 gram from mince meat)
• 2 shots of Brandy (My dad told me to use Brandy instead of Chinese white wine)
• Dash of cornstarch
• 2 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1 teaspoon of sugar
• 2 teaspoon of salt
• Dash of white pepper
• 4 bowls of water

Generous on the Brandy

Oyster Mushroom and Pork Balls

Preparations

• Wash the livers on running water until it is clear from blood. Slice but not too thin, around 2 inch.
• Marinade it with cornstarch and brandy. 
• Self-made pork balls - marinade for half an hour with soy sauce, sugar, salt, white pepper and sesame oil. Made it into the shape of balls.

Bring to boil.

Directions

• Heat up the wok, drizzle olive oil and when it's smoky hot, add in gingers and garlic and stir fry until  fragrance. Add in livers and stir vigorously until it is half cooked. 
• Add in the water and pork balls. 
• Bring the wok to boil then turn the heat to medium low for another 2 minutes.
• Add in oyster mushroom, soy sauce, sesame oil, salt, sugar and white pepper. Stir it and boil for another 3 minutes.
• Garnish it with coriander.

The most important thing is, the pig liver must be fresh and free of vein. It must not be cook for too long, otherwise it will become old and hard. 

Superb !