Ingredients for stir-fried lamb liver with leeks: 100 grams of leeks, 120 grams of lamb liver, appropriate amount of cooking oil, a little each of ginger, green onions, soy sauce and MSG.

Preparation: 1. Wash the leeks and cut into small pieces; wash the lamb liver, remove the fascia and slice it.

2. Heat up the pot and add oil. First add onion and ginger, stir-fry until fragrant, add mutton liver slices and stir-fry briefly, then add leeks and soy sauce, stir-fry over high heat until cooked, add MSG and serve.

The mutton liver should be fried and stir-fried thoroughly to avoid poisonous bacteria in the raw meat. You can also boil it in water first and then stir-fry it after it is cooked, which is safer.

Features: The liver is fresh and fragrant, cooked but not burnt.

Characteristics of crude oil fried lamb liver: soft, tender and fragrant.

Ingredients: 300 grams of raw sheep liver.

Ingredients: 25 grams of magnolia slices, 15 grams of fungus, 25 grams of kidney beans, 2.5 grams of ginger, 15 grams of garlic sprouts, 10 grams of gouache and gravy, and 1 egg white.

Ingredients: 5 grams of salt water, 15 grams of crude oil, 1 gram of MSG, sheep bone soup, 500 grams of peanut oil (approximately 50 grams consumed).

Preparation method: 1. Wash the mutton liver in water, cut it into 4 cm long slices with a vertical knife, fold it evenly with egg white and flour gravy, heat the oil to 60%, put the mutton liver into the pot, use a spoon to open it, and remove the oil from the pot.

.

2. Leave a little oil in the pot, put it on the fire, stir-fry the ingredients, then add the mutton liver, other ingredients and mutton bone soup, turn over a few times and serve.

Ingredients for shepherd's purse and mutton liver slices: 300 grams of mutton liver, 200 grams of shepherd's purse, 50 grams of bamboo shoots, rice wine, onions, ginger, dark soy sauce, sesame oil, refined salt, sugar, and MSG.

Preparation method: Wash the sheep liver, cut into thin slices, add wine, salt, monosodium glutamate and cornstarch, mix and soak for 10 minutes.

Heat the refined oil and sauté the ginger slices until fragrant, add the mutton liver slices and stir-fry until they start to take on color.

Stir-fry the bamboo shoots slices in the remaining oil, then cut the shepherd's purse into fine pieces. When the vegetables are shriveled, add the mutton liver slices, stir-fry, cook with wine, season and thicken.

Features: It can prevent and assist in the treatment of dry and sticky lips, dermatitis, skin desquamation and other diseases.

Recipe for wolfberry and mutton liver soup: 12g wolfberry, 100g mutton liver, 5g Shaoxing wine, 3g ginger, 3g green onion, 3g salt, 20g vegetable oil. Preparation: 1.

Wash the sheep liver, soak it in Shaoxing wine for 20 minutes, take it out and chop it into sheep liver puree; wash the wolfberry, remove impurities, and set aside.

2.

Heat the pot over high heat, add vegetable oil, and when it is cooked, add ginger and green onion and saute until fragrant, add 250 ml of water, add wolfberry, simmer for 5 minutes, add mutton liver puree, salt and mix well.

Cook for another 5 minutes and serve.

How to eat: Eat 50 grams of sheep liver once a day.

Ingredients: 500 grams of lamb liver. Accessories: 30 grams of wheat flour, 30 grams of celery. Seasoning: 40 grams of soy sauce, 15 grams of vinegar, 3 grams of salt, 2 grams of pepper. Method: 1. Wash the parsley and blot it dry with absorbent paper.

Cut into fine pieces.

2. Put the butter oil into the frying pan and slowly melt it over low heat without burning it.

3. Pour the flour into a basin, cover the liver slices with flour, and fry in the frying pan.

Fry the first side over low heat for 3 minutes, flip with a spatula, and fry the second side for 3 minutes, then flip back to the first side and fry for a few more seconds.

4. Pour the liver slices into a bowl, sprinkle with parsley and salt.

5. Pour the vinegar into the frying pan, bring to a boil, swipe it with a wooden spoon, and then pour it over the liver slices sprinkled with minced spices.

Efficacy: Nourishes the liver and improves eyesight, replenishes essence and blood.

Used for patients with chronic hepatitis, dizziness, tinnitus, and liver and kidney weakness.

In fact, people in Inner Mongolia eat hand-cooked mutton liver, which is delicious when dipped in seasonings.

There are few cooking methods for lamb liver. In addition to the above methods of eating, the more common methods are braised lamb liver, garlic paste lamb liver, and waxed lamb liver.

Like other animal livers, sheep liver is also rich in vitamin A and is no more special than other animal livers.

Lamb liver is delicious when cooked and dipped in soy sauce (aniseed, rice wine and ginger should be added when cooking).

Sheep liver is rich in protein and vitamin A.

It can supplement protein and vitamin A to the human body.

However, eating too much can cause vitamin A poisoning, which can specifically damage the liver.

How to make roasted lamb liver. Cuisines and functions: Private dishes for nourishing blood and improving eyesight. Recipes and techniques: Other ingredients for roasting lamb liver: Ingredients: 500 grams of lamb liver. Seasonings: 3 grams of salt, 4 grams of ginger, and 5 grams of pepper. Roasted lamb liver

Features: Qinghai's famous snacks, characterized by tender texture and fresh taste.

How to roast sheep liver: 1. First, wash the fresh sheep liver to clean the blood stains, then sprinkle with some salt, moisten the paper, wrap the liver in 2-3 layers.

2. Put the wrapped sheep liver into the red cow dung fire, wait until the paper is burnt to ashes, then take it out.

3. Remove the debris, then cut into thin slices, and eat with seasonings such as salt, minced ginger, and pepper.