1. Prepare the materials.
2. Boil a pot of hot water, pour a little cooking wine, and scald the chicken liver to remove the fishy.
3. Raise the frying pan, add ginger slices and fry until fragrant.
4. Put in the hot chicken liver and stir-fry to get a fragrance, and add ☆ seasoning.
5. Add lotus root, add a little stock, and simmer for 15 minutes.
6. Pour in a little sesame oil to increase the fragrance.
Tips:1. It is best to scald the food of internal organs to remove the blood and smell.
2. If you like the crispy texture of the lotus root, you can simmer it for a while. I simmered it for 15 minutes and it was still slightly crispy.
