1. Wash sheep liver, cut into small pieces of 3.5 cm, cook in boiling water for six times, and take out;

2. Heat the oil in the pot to 60% heat, add dried pepper, pepper, salt and ginger slices, fry and take them out;

3. Mash the seasoning residue for later use, and shred the onion;

4. Pour the lamb liver into the frying pan with good seasoning, add soy sauce and a little water and cook for half an hour. Thicken the juice and add seasoning residue to adjust the soup;

5. Slice the lamb liver into a plate, pour the soup, and add shredded onion, coriander, garlic slices and cooked sesame seeds.