Braised Lamb Liver

Overview

The liver type now, that is, sheep liver, is a little more safe to eat. I bought a mutton liver today and plan to cook it into five spices. Eating a little liver appropriately in winter can nourish the blood. But if you have high cholesterol, try to eat less.

Tags

• cold dishes
• shandong cuisine
• children
• old man
• winter recipes
• banquet dishes
• dinner
• improve eyesight
• acne removal
• cooking meat
• lamb liver
• onions
• vinegar
• sesame oil

Ingredients

Steps

1. 1 A pair of fresh lamb liver

   

2. 2 When washing, slowly pull out the blood vessels inside along the trend, so that the liver tastes better and is cleaner. Then rinse and soak with water repeatedly to wash out the blood

   

3. 3 Pour cold water into a pot and blanch it, skimming off any foam

   

4. 4 Remove the blanched lamb liver

   

5. 5 Put the meat ingredients: 3 star anise, 30 peppercorns, 5 slices of ginger, and 2 chili peppers into the pot, and add water

   

6. 6 Simmer over low heat for 5 minutes to bring out the flavor of the spices

   

7. 7 Then add the lamb liver and cook for 5 minutes

   

8. 8 Add salt and cook for another 2 minutes

   

9. 9 After cooking, cover and simmer, soak for half a day to fully absorb the flavor

   

10. 10 When eating, you can cut some onion shreds and add salt and vinegar

    

11. 11 Mix well

    

12. 12 Stir the marinated lamb liver into slices and mix well with the onions, then serve on a plate