How to make it

  • Cut liver into bite-sized pieces and marinate in a mixture of soy sauce, sake and ginger for 20 minutes.
  • Remove liver from the sauce, pat dry and dredge in arrowroot.
  • Heat lard in a deep pan and fry the liver pieces.
  • Remove liver to a heated plate.
  • Chop nira into short pieces and sauté in a frying pan.
  • Add deep-fried liver and sauté with nira.
  • Add the sauce used for marinating liver to the frying pan and stir well.
  • Add the mixture of water and potato starch,spinach and onion.
  • stir quickly and remove from heat.
  • Serve immediately piping hot.

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