1. Cut sheep liver into small pieces of 2-3mm.
2. Soak in clear water for 1 hour, and change the water for 3-4 times to drain the bleeding water.
3. Chop onion, ginger and garlic for later use.
4. Remove the soaked sheep liver and control the water. At this time, the water is clear and there is no obvious blood. Add half of minced garlic and half of Jiang Mo, 2 tablespoons of cooking wine, half a spoonful of salt and 2 tablespoons of starch into sheep liver, and mix well and marinate for later use.
5. Add the right amount of oil to the pot. When the oil is hot, add pepper noodles (thirteen spices), add chopped green onion and the remaining minced ginger and garlic, stir-fry until fragrant, and then stir-fry red oil in Pixian bean paste.
6. Grab the sheep liver into the pot (don't marinate the soup of the sheep liver), stir fry over high fire until the sheep liver turns white and discolored, add soy sauce and oyster sauce, continue to stir fry evenly, and turn off the fire and take out the pot.
Another method for frying sheep liver
1. Wash sheep liver with clear water, cut it into 4cm pieces with a vertical knife, and stir-fry sheep liver (20 pieces) with egg white and powder sauce.
2. Put the peanut oil into the pot on fire until the oil is 60% hot. Put the sheep liver into the pot, spread it out with a spoon, and drain the oil in the pot.
3. Leave a little base oil in the pot, put it on the fire, stir-fry the seasoning for a few times, cook sheep oil, salt water, cooking wine and milk soup for later use, thicken the sheep liver quickly, add wet starch monosodium glutamate, stir-fry for a few times, and pour in bright oil, then serve.