Go Back
1895743_20230310210908263214_0

Stir-Fried Triple Delicacies (Laobao San in Chinese, a classic Tianjin cuisine)

Laobao San (Stir-Fried Triple Delicacies) is a beloved century-old classic from Tianjin, celebrated for its harmonious blend of tender猪肝 (pig liver), crisp-tender猪腰 (pig kidney), and juicy pork tenderloin—all coated in a savory, glossy soy-based sauce. The core craft lies in meticulous ingredient prepping (removing kidney sinews, soaking liver to dispel gaminess) and high-heat quick stir-frying, which locks in moisture while infusing the trio with aromatic ginger, garlic, and green onion. It balances the richness of offal with the freshness of meat, offering layers of umami and a hint of brightness from rice vinegar. Perfect for family dinners or casual feasts, it’s a staple that showcases Tianjin’s bold yet refined culinary style.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • For the Main Ingredients
  • - 5.3 ounces 150g fresh pig liver (sliced into 1/8-inch thick pieces, avoid over-thin)
  • - 5.3 ounces 150g fresh pig kidney (halved lengthwise, remove white sinews and membrane)
  • - 3.5 ounces 100g pork tenderloin (sliced into 1/8-inch thick pieces)
  • - 2 large green onions white and green parts separated, sliced into 1-inch sections
  • - 3 slices ginger minced
  • - 4 cloves garlic minced
  • - 3 tablespoons vegetable oil or peanut oil, high smoke point for stir-frying
  • For Marination Key for Tenderness & Deodorization
  • - 1 tablespoon Shaoxing rice wine for liver and kidney
  • - 1 teaspoon light soy sauce for pork tenderloin
  • - 2 tablespoons cornstarch divided: 1tsp for liver, 1tsp for kidney, 1tsp for pork
  • - ½ teaspoon white pepper divided, for all three ingredients
  • - 1 teaspoon salt divided: ¼tsp for liver, ¼tsp for kidney, ½tsp for pork
  • - 1 teaspoon cooking oil for each marinating bowl, prevents sticking
  • For the Stir-Fry Sauce
  • - 2 tablespoons light soy sauce for umami
  • - 1 teaspoon dark soy sauce for subtle color, optional
  • - 1 tablespoon Shaoxing rice wine for aroma
  • - 1 teaspoon Chinese rice vinegar for brightness, avoid substitution
  • - 1 teaspoon granulated sugar to balance flavors
  • - 1 tablespoon cornstarch mixed with 2 tablespoons cold water, as thickener
  • - 2 tablespoons water to adjust sauce consistency
  • - 1 teaspoon sesame oil for finishing aroma

Equipment

  • - Sharp chef’s knife and cutting board (for trimming, deveining, and slicing ingredients)
  • - Wok (preferred for high-heat stir-frying, ensures quick searing)
  • - 3 small mixing bowls (for marinating liver, kidney, and pork separately)
  • - Slotted spoon or spider strainer (for transferring fried ingredients)
  • - Wooden spatula (for stirring and flipping)
  • - Colander (for draining soaked liver and kidney)
  • - Measuring spoons (for accurate seasoning)

Method
 

  1. Prep and marinate ingredients: Soak liver slices in cold water with 1 teaspoon rice vinegar for 15 minutes to remove blood and reduce gaminess; soak kidney pieces (cut into 1/8-inch thick slices after deveining) in cold water for 10 minutes. Drain both thoroughly. In three separate bowls: 1) Mix liver with ½ tbsp rice wine, ¼ tsp salt, ¼ tsp white pepper, 1 tsp cornstarch, and 1 tsp oil; 2) Mix kidney with ½ tbsp rice wine, ¼ tsp salt, ¼ tsp white pepper, 1 tsp cornstarch, and 1 tsp oil; 3) Mix pork with 1 tsp light soy sauce, ½ tsp salt, ¼ tsp white pepper, 1 tsp cornstarch, and 1 tsp oil. Marinate all for 10 minutes.
  2. Prep sauce and aromatics: In a small bowl, mix light soy sauce, dark soy sauce (if using), rice wine, rice vinegar, sugar, and 2 tbsp water. Stir in cornstarch slurry and set aside. Separate white and green parts of green onions; mince ginger and garlic.
  3. Quick-fry main ingredients: Heat 2 tablespoons oil in a wok over high heat until smoking. Add pork slices first, stir-fry for 1 minute until slightly browned. Transfer to a plate with a slotted spoon. In the same wok, add ½ tablespoon oil, add liver slices, stir-fry for 40 seconds until just pink (do not overcook). Transfer to the plate. Add remaining ½ tablespoon oil, add kidney slices, stir-fry for 1 minute until curled and opaque. Transfer to the plate.
  4. Sauté aromatics and combine: Leave residual oil in the wok. Add ginger, garlic, and white parts of green onions. Stir-fry for 30 seconds until fragrant. Pour in the prepared sauce, stir quickly until it starts to thicken (about 30 seconds). Add all fried ingredients (pork, liver, kidney) and green parts of green onions. Toss vigorously for 30 seconds to coat evenly with the sauce.
  5. Serve: Drizzle with sesame oil, stir once more, and immediately transfer to a serving plate. Serve hot with steamed rice to soak up the sauce.

Notes

- Kidney prep key: Removing all white sinews and membrane is critical to eliminate fishy odor. Soaking in water with a pinch of salt also helps reduce gaminess.
- Liver tip: Do not over-soak liver (no more than 15 minutes) as it will lose texture. Stir-fry until just pink inside—overcooking makes it tough and dry.
- Heat control: High heat is essential for quick stir-frying. Cook each main ingredient separately to avoid uneven cooking and releasing excess moisture.
- Flavor adjustment: For a spicier version, add 1 teaspoon chili oil when sautéing aromatics. For less salt, reduce light soy sauce and adjust salt in marination.
- Substitution: If offal is not preferred, replace liver and kidney with chicken breast and shrimp for a "non-offal triple delight"—follow the same marination and stir-fry steps.