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Dexter cow liver stir-fry |
I love liver, be it pork, lamb, chicken, duck, veal, or cod, all have lovely texture, a rich flavor, and full of nutrients. When I saw that the organic Dexter beef farm has liver on offer, from their around 30 months old cow, sure ordered to try. I don't remember ever seeing cow's liver on offer in butcher shop before, only calf, wonder if it is much firmer texture or not. It is actually surprisingly tender, very tasty.
1. Cut liver as thin as possible, 2mm, season with rose wine, salt and pepper for an hour.
2. Make a broth with slices of ginger, white pepper and salt, blanch liver a few pieces at a time, to cook through fast. The broth is then used to make soup or to cook noodle.
3. Heat oil with fresh herbs and thin pieces of fennel, add liver and soy sauce, stir-fry quickly to mix with fragrance of herbs, without overcooking liver.
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