Fried lamb liver with bacon and onion

Recipe introduction: the fragrance of fresh sage brings a fragrance to sheep liver and bacon; Onion cream sauce can increase its tender and smooth taste. This dish is rich in vitamins A, B, C and E, as well as folic acid, iron, selenium and zinc.

material

1 onion, 8 fresh sage leaves, 2 tablespoons olive oil, 4 sheep livers, 85g each, 2 tablespoons flour, salt and black pepper, 300ml mutton soup, 4 peeled bacon, * * 150g sour cream, 150ml.

working methods

1. Preheat oven at low temperature. Cut the onion in half, peel and slice. Wash and drain the leaves of sage, and shred them.

2. Wash the sheep liver and pat it dry with paper towels. Sprinkle flour on the plate, season with pepper, and coat each piece of sheep liver with flour.

3. Put a tablespoon of olive oil in a frying pan, add onion and fry for 4-5 minutes on medium heat until light brown.

4. Pour the remaining flour and chopped sage leaves into the pot and stir-fry with onion for one minute. Add mutton soup, boil, and stir from time to time. After boiling, turn to low heat and simmer slowly, and take out the juice for later use.

5. Put the remaining tablespoon of olive oil into a frying pan, add bacon and fry for 1-2 minutes on each side. Take it out and put it in the oven to keep warm. Put the lamb liver in a pot and fry it for two minutes on each side over medium-high heat until it is light brown.

6. Return the bacon to the pot, add the juice, and scrape off the sediment at the bottom of the pot when stirring. Simmer for 3-4 minutes. Sheep liver must be cooked, and the center is reddish.

7. Pour sour cream into the pot and stir to taste (the bacon is salty, but the salt can be reduced as appropriate). Continue to simmer 1-2 minutes and heat the cream.

8. Put it on a preheated plate. Garnish with sage leaves and serve.