Unapologetic liver and onions liver and onions. OK I couldn't resist a Chinese twist and marinated the pig liver* in Shaoxing wine for a bit. With simple boiled new potatoes and quick stir fried spinach.
The liver was saucier than it appears. I've met people like that!
* Yes @Anna N I'd prefer calves' liver or lambs' liver, too, but it seems Chinese cattle and sheep are born already adult. I've never seen anything other than beef, pork or chicken liver here. With pork liver being ubiquitous. I can buy goose or duck liver if I re-mortgage my home and all my friends.
