Preparation materials: 200g onion, appropriate amount of blended oil, appropriate amount of salt, 5g ginger, 3g pepper, 5g garlic, 2g chicken essence, appropriate amount of starch, 3g light soy sauce, 3g cooking wine.

Step 1: Soak the fresh sheep liver in water for an hour or two to remove the blood.

Step 2: Cut the lamb liver into thin slices.

Step 3: Add a little dark soy sauce and starch and mix well.

Step 4: Put in boiling water and blanch.

Step 5: Rinse away the scum with clean water.

Step 6: Cut the onion into slices, cut the green pepper into slices, cut the garlic into mince, mince the ginger, and soak the dry red pepper in cold water.

Step 7: Heat a pan with cold oil, stir-fry dry red pepper, peppercorns and shredded ginger until fragrant.

Step: 8: Add green pepper and onion and stir-fry for a while.

Step 9: Pour in the lamb liver, cooking wine, and continue to stir-fry.

Step 10: Add salted chicken essence and stir-fry evenly.

Step 11: Add pepper and garlic, stir-fry evenly and remove from the pan.