Liver

pork shoulder (about 9 oz/255 grams) • fresh chicken liver (or duck liver) • onion • small piece rice cake (about 2 oz/60 grams) • Oil, • Salt, • Cooking wine, • Black pepper, • Five-spice powder, • Soy sauce, • Sugar,

pork liver (sliced and coated with a bit of cornstarch) • green onions • small piece ginger • salt

pork liver • sesame oil • slices of old ginger • salt • rice wine

Pork liver, about • fresh spinach leaves • fresh ginger • rice wine • Salt, to taste

–3.75 lbs taro (about 1.1–1.7 kg) • rice flour • cornstarch (about 60 grams) • Chinese sausages (lap cheong) • Chinese liver sausages (yun cheong) • dried shrimp (about 70 grams) • small dried scallops (about 70 grams) • minced garlic • –2 packets five-spice powder • –2 teaspoons chicken bouillon powder • ground white pepper • water (about 1.2 liters) •

pork caul fat (320g) • ground pork (200g) • fish paste (180g) • medium onion (about 2 3/4 oz or 80g) • water chestnuts • finely chopped carrot (about 1 oz or 30g) • soy sauce • five-spice powder • Shichimi togarashi, salt, and pepper to taste • toasted sesame oil • small piece pork liver, cut into strips • ⊙ Batter •