Ingredients

One Lamb's Liver

Garlic Seedling 10pcs

Ginger a small piece

Red Chili Pepper a

Dried Chili Pepper 3-5pcs

Pepper 5-10pcs

Salt half a tablespoon

Soy sauce a few drops

Spoon of cooking wine

Method Powder a spoon

Sugar a little

Chicken Powder a spoon

Pepper a spoon

Methods / Steps

Processing of garlic and auxiliary

Garlic seedlings after washing and change the slanting knife, the so-called slanting knife is the incision is slanting, not flat. The root oblique knife can be, the leaf is straight knife, we will open the root and leaf part. After that, we will wash the chili pepper, ginger, red pepper shredded, dried chili pepper diced, ginger cut into slices, put aside.

Processing sheep liver

We will sheep liver after washing, the white fascia (white places and capillaries and so on, generally in the end of the sheep liver) are all removed, and then the oblique knife, divided into two, will be two pieces of the straight knife cut into small thin slices (not too thick or too thin, generally coin thin thickness), be careful not to cut into the hand oh.

Cleaning sheep liver

Cutting, we will put the sheep liver in the water and then wash the blood, with a hand grasp cleaning, until the sheep liver surface smooth, so that the treatment of sheep liver is delicious and not fishy. After washing we fished out and controlled dry, after draining the water we put in a bowl.

Marinated lamb liver

Put a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of pepper in the bowl, and grasp it with your hands, grasp it well and put a large spoonful of cornstarch, the amount of cornstarch does not have to be too much or it is easy to paste, and continue to grasp it well with your hands. Then we let stand for about 10 minutes.

Sautéed lamb liver

Pour oil in the pan, heat, we will marinate the lamb liver into the pan, simply slide a little, lamb liver slightly browned and then sheng out of the standby. After that, the pot is cleaned, the water is steamed dry, pour about one and a half tablespoons of oil, down into the ginger, red pepper wire, diced chili peppers, peppercorns, large hot incense.

Out of the pot

After the explosion of incense, we first into the root of the garlic mustard (white diagonal knife part) a little stir-fry, and then into the lamb's liver that we have just lightly stir-fried, a little stir-frying off the fire, into the garlic mustard leaves, and then seasoned with half a spoonful of salt, a spoonful of chicken powder, two or three drops of soy sauce coloring, a little bit of sugar, and then open the fire, stir-fry with high heat, as long as the garlic mustard stir-fry to the break of the life can be, don't stir-fry the old.

END Note The first time you stir fry the lamb liver a little bit of oil can be, do not stir fry old.

END