After cleaning, soak in water to remove residual blood, and gently peel off the film attached to the liver. For the sauce, use onions, ginger, a little green onion, a little pepper, a small clove of aniseed, a nail-sized fragrant leaf, a little cooking wine and soy sauce, dilute it with an appropriate amount of water, and marinate the chicken liver in the prepared sauce for at least 30 minutes. Put the marinated chicken liver and carrots into the pot and steam for 15 minutes. Put the onions in the sauce before steaming, then drizzle a little sauce over them. No salt required. This tastes just right.

Chicken liver is delicious, not salty, and has no fishy smell at all. It's especially delicious with the slightly sweet taste of carrots. Chicken liver is rich in nutrients, especially high in protein. Moreover, chicken liver is cheap and our family often eats it. Steaming chicken liver usually takes about half an hour. By the way, I would like to share my recipe for stir-fried chicken livers with carrots. Wash and slice the chicken liver, then marinate with cooking wine. Slice the carrots. Heat oil in a pot, sauté onion and ginger, stir-fry chicken liver slices, add carrot slices, add salt and soy sauce to taste, finally add coriander and green garlic slices and stir-fry evenly.

Add flour and yeast (or use self-rising flour without yeast) and knead the dough, which will double in size. Chop the chicken liver into liver paste, grind the carrots into paste, put the chicken liver and carrots together, add salt, chicken essence and sesame oil, stir well and set aside. Make a dough twice as big as this, honeycomb shape, and knead the dough back to its original size. Cut it into small pieces, roll up the skin, put the stuffing in, and wrap it into a small steamed bun. Brush the steamer with some oil, put the steamed bun in, cover it, and let it wake up for a while. Put water in the pot, bring to a boil, put in the steamer, steam for 15 minutes, turn off the heat, simmer for 3 minutes, and remove from the pot.

The flour is twice as big and honeycomb-shaped; good hair should be rubbed smooth; the stuffing should be less salty, and it is best for babies to be light; the steamer must be oiled, otherwise it will stick easily; vitamin A in animal liver The content far exceeds that of milk, eggs, meat, fish and other foods, and it has the effect of maintaining normal growth and reproductive functions. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing important coenzymes and detoxifying certain toxic components. In addition, animal liver is rich in iron, which is an essential element for the production of red blood cells. Replenishing blood is not a matter of two hours at a time. You should stick to it for a long time. Liver paste cannot be poured directly into the pot as it will stick together. It needs to be added into the pot little by little until it is completely dispersed. Don't ask if it smells fishy, ??it's delicious and doesn't smell fishy at all.