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.