Ingredients (for 4):
- Beef - 180g
- Water - 2 tbsp
- Chicken liver - 2 sets
- Oil - 2 tbsp
- Onion - 1/2
- Shallot - 1 tbsp
- Garlic - 1 tsp
- Chinese yellow wine - 1 tsp
- Potato - 400g
- Butter - 2 tbsp
- Milk - 1/8 cup
- Salt - 1/4 tsp full
- Sugar - 1/8 tsp
- White pepper powder - 1/8 tsp
- Beef marinade
- Soy sauce - 2 tsp
- Sugar - 1/4 tsp
- White pepper powder - dashes
- Chinese yellow wine - 1 tsp
- Tapioca starch - 1/2 tsp
- Sesame oil - 1/2 tsp
- Oil - 1 tbsp
- Thickening
- Chicken stock - 1/4 cup
- Oyster sauce - 1 tsp
- Tapioca starch - 1/2 tsp full
Procedures:
1. Cut away the fat of the beef, and then cut thin slices about 0.3cm thick, then cut strips of equal thickness. Cut into small pieces and then chop a few times.
2. Pour in the two tablespoon of water and wait for the beef to absorb. Then add in the beef marinade and mix well. Put into the fridge for later use.
3. Remove the membrane of the chicken liver, then cut into slices of 0.3cm thick.
4. Heat up a pot of water, and then pour in the chicken liver. Turn off the heat immediately and swirl the chicken liver briefly, then remove and rinse in cold water.
5. Cut the chicken liver into small pieces.
6. Wash the potatoes, then put in a large pot and fill with water to completely submerge the potatoes. Turn up the heat until boiling, then lower to medium level and continue to boil for 25 minutes.
7. Cut the onion into small pieces.
8. Finely chop the shallot and garlic.
9. Mix chicken stock, oyster sauce and tapioca starch as thickening.
10. Remove the skin of the potatoes.
11. Mash the potatoes while it is still hot.
12. Use a sieve to press the mashed potatoes through to make it softer.
13. Mix butter into the mashed potatoes. Then add appropriate amount of milk to soften the texture further.
14. Season with salt, sugar and white pepper powder. Mix well.
15. Put the mashed potatoes on the serving plate, and make a hollow in the middle. Create some groove on the side by using a Chinese spoon. Keep warm.
16. Heat the pan with oil, then add the onion in to stir-fry to semi-transparent.
17. Add in shallot and garlic.
18. Add in the beef and continue to swirl to loosen the beef to individual pieces.
19. Add in the chicken liver and Chinese yellow wine. Then add in the thickening.
20. Serve.
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