Stir-fried sheep liver
Overview
Since my daughter’s last micro-examination, dishes about liver have been served on the Mi family’s table. Lamb liver is more delicate than pork liver, so of course she eats it more often. I have been learning how to process liver from my friends and finally tried it. No matter what kind of liver it is, it is very important to soak it and wash it after cutting it. You can add a little salt and cooking wine to remove the fishy smell. The process of cooking is both a learning process and a process of exploration. It is not an easy task to make a dish pure and perfect. It may take many times to really find the feeling. Fortunately, there are plenty of opportunities for food practice! Haha
Tags
Ingredients
Steps
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Material diagram
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Slice the lamb liver, add salt and cooking wine.
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Soak in clean water and rinse clean after a while.
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Cut the colored pepper into cubes, slice the garlic stalks, cut the leaves into sections, shred the ginger, and marinate the washed liver with salt and dark soy sauce.
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Pour oil into the wok and wash the liver slices under warm oil.
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Stir-fry over high heat until all the mutton liver changes color and remove from the pan.
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If there is oil left in the pot, add shredded ginger and stir-fry until fragrant.
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If there is oil left in the pot, add shredded ginger and stir-fry until fragrant.
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Add the bell pepper pieces and stir-fry the garlic sprouts.
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Return the fried liver to the pot,
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Pour in the garlic leaves and stir evenly.
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Mix a bowl of starch water and gravy for secondary seasoning. If you need to add salt, just add an appropriate amount.
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Remove from the pot and plate.
