Name: Sheep Liver
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sheep liver; Some Red pepper; Some Yellow pepper; Some Garlic sprouts; Some ginger; Some Soy sauce; Some salt; Some Cooking Wine; Some Cooking oil; Some starch

Sheep Liver

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Since my daughter's last micro-check, the food about liver has been on the Mijia dining table. Sheep liver is more delicate than pig liver, and of course I have eaten it more often.
I have been learning how to deal with liver with my friends, and finally tried it out. No matter what kind of liver, soaking and washing after cutting is very important. You can add a little salt and cooking wine to remove the fishy effect.
The process of cooking is not only a process of learning but also a process of groping. It is not an easy task to make a dish pure. It may take many times to really find the feeling.
Fortunately, there are many opportunities for food practice! Ha ha"

Sheep Liver

1. Material drawing

2. Lamb liver slices, add salt, add cooking wine.

3. Soak in clean water and rinse off after a while.

4. Cut colored peppers, slice garlic stems, cut leaves into sections, shred ginger, and marinate the washed liver with salt and dark soy sauce.

5. Pour oil in the wok and wash the liver slices under warm oil.

6. Stir fry over high heat until all the liver of the lamb changes color, and then it is out of the pan.

7. There is oil left in the pan, add the ginger and fry until fragrant.

8. There is oil left in the pan, add the ginger and fry until fragrant.

9. Add the colored peppers and stir fry with the garlic stems.

10. Return the fried liver to the pot,

11. Pour in the garlic leaves and turn them evenly.

12. Adjust a bowl of starch water, ditch gorgon, can be used for secondary seasoning, you need to add salt, just add an appropriate amount.

13. 12. Take out the pot and put it on the plate.

Tips:
1. Liver slices are added with salt and soaked in cooking wine to deodorize.

2. The liver slices should be oily quickly to avoid being too old.