Preparation materials:

Raw lamb liver: one piece, green onions: two pieces, ginger: appropriate amount, star anise: two pieces, bay leaves: two pieces, cinnamon bark: one piece, dried hawthorn: Appropriate amount, nutmeg: appropriate amount, grass fruit: appropriate amount, fennel: a little, cooking wine: appropriate amount.

1. Soak a piece of sheep liver in water for several hours. If there is a lot of bleeding, you can change the water several times midway. After soaking, put the lamb liver in cold water into the pot.

2. Turn on low heat. Two pieces of green onion.

3. A few slices of ginger.

4. Two fragrant leaves.

5. Two pieces of octagonal.

6. A piece of cinnamon.

7. A few slices of dried hawthorn.

8. A little grass fruit, nutmeg, and fennel.

9. Appropriate amount of cooking wine.

10. Bring to a boil over low heat. After the water is boiled and the foam is boiling, simmer for 30 seconds to 1 minute, then turn off the heat immediately. At this time, the inside of the lamb liver is still raw. Do not move it. Let it sit until the water temperature cools down naturally. The remaining heat of the water will simmer the lamb liver until it is cooked.

11. Cut it after letting it rest. The inside is cooked and there is no blood.