Fatty Liver Tip
1.
400 grams of fresh lamb liver, 1/2 carrot, 70 grams water-fat fungus, 1/3 cucumber, appropriate amount of onion, ginger and garlic.
2.
Lamb liver is repeatedly washed under running water for 2-3 minutes.
3.
Add clean water to the basin, add 1/2 tablespoon of refined salt, mix thoroughly and soak the lamb liver for 30 minutes.
4.
Use the time of soaking lamb liver to sort out the ingredients: wash the cucumber and cut into diamond-shaped slices. Peel the carrots, wash and cut into diamond-shaped slices, blanch in water. Tear the fungus into small flowers by hand, blanch in water and cool, shred green onion and ginger, and slice garlic cloves.
5.
Rinse the soaked lamb liver with water again to control the moisture and cut into 0.2 cm pieces.
6.
Put the lamb liver slices on the plate, add appropriate amount of cooking wine, refined salt, pepper and cornstarch to make evenly sizing, and marinate for 5 minutes.
7.
Mix the bowl with juice: put 1/2 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of sugar and 1/4 tablespoon of refined salt in a bowl, 1 tablespoon Mix the water and starch thoroughly and set aside.
8.
Let the pot sit on the fire and add 150 ml of vegetable oil.
9.
When the temperature of the oil rises to 4-5 to become hot, add the mashed sheep liver slices.
10.
Use chopsticks to quickly scatter the lamb liver slices.
11.
See sheep liver slices discoloration, turn off the heat when it reaches 6-7 maturity.
12.
Pour the remaining oil into the strainer.
13.
Leave a small amount of vegetable oil in the pot to heat up, add shredded green onion, ginger and garlic slices to saute the pot.
14.
Pour the juice into the bowl.
15.
Stir it with a hand spoon, see that the gorgon juice is thin and thick and suitable, pour in the bright oil.
16.
Add the main ingredients and ingredients quickly and stir-fry evenly, so that the juice is evenly coated on the raw materials.
17.
It's served on the plate. The gorgon juice is bright, and the lamb liver is soft and crispy.
Tips:
After the lamb liver is washed, the time for soaking in light salt water must reach 30 minutes, so as to effectively remove the peculiar smell and sterilization; the thickness of the lamb liver should be the same, and use corn starch to grab the pulp after seasoning. The oil temperature should not exceed 50% heat during oiling, and the lamb liver must reach 6-7 maturity quickly to ensure its crispness and tenderness.
