Lamb Liver with Red Oil

Name: Lamb Liver with Red Oil
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep liver; Some green pepper; Some star anise; Some ginger; Some pepper; Some Peppercorns; Some Bay leaf; Some Sugar; Some garlic; Some sesame oil; Some Red oil; Some Vinegar; Some Chicken Bouillon Powder; Some salt

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Recently, my daughter is on vacation, and the old nest is watching TV at home. I was afraid that it would be bad for my eyes. I learned from the Internet that animal foods generally contain much more zinc than plant foods and are easier to absorb, while animal livers contain Rich in vitamin A, it has the effect of maintaining normal growth and reproductive function; it can protect eyes, maintain normal vision, prevent eyes from dryness and fatigue, and maintain a healthy complexion, which is of great significance to skin health. And my husband likes to eat pork liver, goat liver and chicken liver. I am afraid that he will have high blood fat when he eats too much. I often control him and ask him to eat less or not. But for my daughter, I don’t control him this time and let him follow her. Solve the greedy.
Sheep liver is a good thing, and you can’t overeat it. The liver is the largest poison transfer station and detoxification organ in the body. So don’t rush to cook the fresh liver you bought. You should rinse the liver under the tap for 10 minutes and then put it on Soak in water for 30 minutes;
The liver is an important organ for storing nourishment and detoxification in animals. It is rich in nutrients and has nutritional and health care functions. It is one of the most ideal blood supplements. "

Lamb Liver with Red Oil

1. Ingredients: lamb liver, pepper, salt, cooking wine, ginger, star anise bay leaves, garlic, white sugar, red oil, green chili vinegar, chicken essence and pepper

2. Method: Soak the fresh lamb liver in clean water for one or two hours to remove the blood

3. Add water to the pot, add lamb liver, pepper, salt, cooking wine, ginger, star anise bay leaves, tangerine peel, and cook for half an hour until the lamb liver is fully cooked

4. Soak for another hour after turning off the heat

5. Fish out and cut into thin slices

6. Mash the garlic into a garlic paste, and use the garlic paste and sugar to make a sauce with soy sauce and vinaigrette.

7. Pour into a basin with lamb liver, mix well

8. Add sesame oil and pepper powder and mix well.

Tips:
Lamb liver should be soaked in water for more than one hour to effectively remove the blood in the liver. This will remove the fishy and make it healthier to eat.

Lamb liver cannot be cooked for too long, or it will not taste good when it is old.