Sheep liver 400g

Garlic moss 100g

Proper amount of oil

Proper amount of salt

Appropriate amount of ginger and garlic

Appropriate amount of dried pepper

Sichuan pepper

Some pickled peppers

Appropriate amount of starch

Douban right amount

step

1

Tear off a membrane on the sheep liver and cut it into thin slices (gently, the sheep liver will be tender and crushed with a little force)

2

Mix chopped lamb liver with watercress and mix well with starch.

three

Dice ginger and garlic, appropriate amount of pepper, shred dried pepper and a little pickled pepper in pairs.

four

Wash garlic seedlings and cut into sections.

five

Wash coriander and cut into sections.

six

There is a lot of oil in the pot. Add garlic shoots and oil them (the oiled garlic shoots will be tender, but the color will be darker and the taste will be more important than the appearance). Drain the oil, cook it and pick it up.

seven

When the oil temperature is high, the pepper will fry late.

eight

Then put the lamb liver down and stir fry.

nine

After the mutton liver is cooked, add proper amount of salt and monosodium glutamate into garlic sprouts and coriander and mix well.

10

Sheep liver is tender and slippery, but the color of garlic seedlings is not good.

skill

The method of frying sheep liver is very simple. Sheep liver itself is very tender and smooth. If you want to look good, don't oil garlic buds too much. When the lamb liver is almost cooked, just pour the garlic seedlings and stir-fry the wine. The young garlic shoots are green and bright, and the taste is slightly old.