Lamb liver is delicioustender and not fishyMethods are as follows:

1, cut the lamb liver into slices of about 2-3 mm.

2, soak in water for 1 hour, during which time the water should be changed 3-4 times to leach out the blood.

3, chopped green onion, ginger and garlic spare.

4, the soaked lamb liver fished out of the water control. At this time the water has been relatively clear, there is no very obvious blood. Add half of the minced garlic and half of the minced ginger, 2 tablespoons of cooking wine, half a tablespoon of salt, 2 tablespoons of starch, scratch and mix evenly marinated in lamb liver spare.

5, add the right amount of oil in the pot. When the oil is hot, put pepper (thirteen spices), foam disappears into the onion and the rest of the ginger and garlic stir-fried, and then go down to Pixian bean paste fried red oil.

6, the sheep liver grabbed into the pot (marinated sheep liver soup do not), open high heat stir fry to sheep liver white color, add soy sauce and oyster sauce, continue to stir fry evenly, turn off the fire out of the pot.

Stir-fried lamb liver another way

1, the sheep liver in the water, wash, standing knife cut into long 4 cm piece, with egg white, powder sauce gravy stir-fried lamb liver (20) scratch well.

2, pot on high heat into the peanut oil, oil to 60% hot, the sheep liver into the pot, with a handful of spoons to disperse, from the pot to drain the oil.

3, the pan slightly left the bottom oil, put on the fire, will be under the pot of seasoning stir fry a few times, cooking sheep's oil, brine, cooking wine, milk soup to be used, quickly under the sheep's liver, add monosodium glutamate thickening with wet cornstarch, stir fry a few times, dripping into the oil, out of the pot that is complete.