8 oz liver
salt and black pepper
2 Tbsp. vegetable oil
dash sesame oil
8 oz. prepared tripe
4 oz. lean beef rump or fillet
4 oz. lean ground beef or pork
light soy sauce
1 small carrot
8 c. rich beef stock
2 Tbsp. pine nuts
6 dried Chinese black mushrooms, soaked
3 oz. canned bamboo shoots, drained
12-18 canned gingko nuts, drained
1 fresh red chili, shredded
2-3 green onions, shredded or diced
3/4 c. light soy sauce
1/4 c. white vinegar
1/4 c. white sesame seeds, toasted and ground
2 tsp. finely chopped green onions
Slice liver, sprinkle with salt and pepper, fry lightly in vegetable oil with a few drops of sesame oil.
Boil tripe for 8 minutes in lightly salted water, drain, cut into narrow strips.
Cut beef into thin slices. Pound beef with a meat mallet to tenderize, then cut into small squares.
Combine ground meat with egg, adding salt, pepper, and a few drops of sesame oil, soy sauce. Form ground meat mixture into small meatballs.
Fry meatballs in half vegetable oil, half sesame oil until lightly browned.