1. Prepare ingredients, a piece of fresh lamb liver, green pepper, onion, onion, ginger and garlic, soaked ginger, carrots and rice peppers, and clean them.

2. Cut green pepper, onion, soaked ginger, soaked carrot and soaked rice pepper into diamonds. Cut the onion, ginger and garlic into sections.

3. Cut the sheep liver into triangular slices, soak it in a container with clear water, and wash and change the water repeatedly in the middle until all the blood is beneficial.

4. Take out the washed sheep liver, drain it, pour it into a container, and marinate it with cooking wine, salt, soy sauce and raw flour (not too much) for10-15 minutes.

5. Heat the wok, pour in the right amount of oil, and the oil temperature should not be too high. First, add dried pepper, soaked ginger, soaked carrot and soaked rice pepper and stir-fry until fragrant, then add onion, ginger and garlic to stir-fry until fragrant, then add green pepper and onion to stir-fry until 70%, and add a spoonful of broth. Then put the goat liver into the fire, stir-fry it for a few times, turn off the fire, sprinkle some salt and monosodium glutamate, and because there is no pepper at home, I put a little pepper oil. The fire must be strong when the lamb liver is cooked. Of course, it is best to have a fire in the wok (this can prove that your stove is really hot).

This lamb liver tastes fragrant, tender and fresh, and it is really beautiful.