1. After sliced lamb’s liver, soak in water for 2 hours, changing the water several times in between
2. Put water in the wok and add a spoonful of cooking wine, boil the water, add the lamb liver, and remove it when the water boils
3. Take out
4. Onion diced
5. Onion diced
6. Heat oil in a wok, add minced ginger and chili to fry until fragrant
7. Add pepper and half of the onion and stir fry
8. Stir-fry the onion and add the lamb liver
9. Add salt and continue to stir fry
10. Put in the remaining onion chunks
11. Stir-fry well out of the pot
Tips:When lamb liver is blanched, adding a spoonful of cooking wine will remove the smell. When frying, add the onion in two batches. For the first time, the oil is filled with onion flavor and mixed with the lamb liver so that the lamb liver is not mutated.
