Braised Lamb Liver

Name: Braised Lamb Liver
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Sheep liver; 1/2 onion; 1 teaspoon Vinegar; 3 pcs star anise; 30 capsules pepper; 5 slices ginger; 2 pcs Dried chili; 1 tbsp salt

by Wanshanhong

5.0 (1)

Favorite

4

Difficulty

Easy

Time

2h

Serving

3

The liver type is now the lamb liver, and I feel a little relieved to eat it. I bought a lamb liver today and plan to cook it into a spiced one. In winter, eating a little liver can nourish blood, but try to eat less if you have high cholesterol.

Ingredients

1 piece Sheep Liver
1/2 Onion
1 teaspoon Vinegar
3 pcs Star Anise
30 capsules Pepper

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5 slices Ginger

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2 pcs Dried Chili
1 tbsp Salt

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Braised Lamb Liver

1. A pair of fresh lamb liver

2. When washing, slowly extract the blood vessels in the direction along the trend. This will make the liver taste better and clean, and then rinse and soak it repeatedly to wash out the blood.

3. Boil cold water into the pot, and skim off when there is foam

4. Remove the blanched lamb liver

5. Put the boiled meat ingredients: 3 star anise, 30 peppercorns, 5 slices of ginger, 2 peppers into the pot, add water

6. Simmer for 5 minutes to bring out the flavor of the spices

7. Then add lamb liver and cook for 5 minutes

8. Cook for 2 minutes after adding salt

9. After cooking, soak for half a day to let it fully taste

10. When eating, you can cut a little shredded onion, add salt and vinegar and mix well

11. The marinated lamb liver slices and onions are mixed evenly before serving on a plate.

Tips:
Lamb liver should not be boiled for a long time, otherwise the taste will be old, so we must first cook the taste of boiled meat before cooking lamb liver.