① Slice the sheep liver, cut the onion into strips with a length of 1 inch and a width of 0.5g, peel the ginger and cut it into very fine powder, pat the garlic with a knife and soak the starch in water;

(2) Take a bowl, add onion strips, Jiang Mo, minced garlic, refined salt, monosodium glutamate, milk and water starch, and beat into juice. Sheep liver mixed with Shao wine, and then water starch slurry;

(3) Put the frying spoon on the fire and pour in peanut oil. When the oil is heated to 70%, add the cut sheep liver and stir fry with a spoon. When the sliced sheep liver turns dark pink, pour it into a colander and filter out the oil. Pour it back into the frying spoon and light it, then pour in the prepared sauce, stir fry a few times, and add chicken oil to serve.