Spiced mutton liver(jiang yang gan )

Spiced mutton liver

Introduction:

"Sheep liver is rich in nutrition and has the effect of eyesight. This time, the child ate a few pieces of sauced mutton liver, but it still had a fishy smell. The liver must be soaked for more than 2 hours before cooking

Production steps:

Step 1: soak sheep liver in water for more than 2 hours, and change water in the middle. Detoxification

Step 2: prepare the seasoning

Step 3: blanch mutton liver in water

Step 4: blanch the sheep liver, remove and wash the blood foam

Step 5: another pot, pour in water, add cooking wine, soy sauce and soy sauce

Step 6: put in a spoonful of sugar

Step 7: add appropriate amount of salt and mix well

Step 8: put in the sheep liver

Step 9: add onion, ginger and garlic

Step 10: add star anise, prickly ash, fragrant leaves, cinnamon and Angelica dahurica

Step 11: cover, bring to a boil over high heat and simmer over low heat for 30 minutes

Step 12: if you are not in a hurry, you can soak it again to make it taste better

Step 13: slice the sheep liver and put it on the plate

Step 14: cut garlic, add soy sauce, dip it or pour it directly on the liver

Materials required:

Sheep liver: 500g

Soy sauce: right amount

Old style: moderate

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Angelica dahurica: moderate amount

Cinnamon: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: do not cover the liver when blanching, stir it back and forth with a shovel, so that the blood foam will not stick to the liver, but in the water, the liver is clean, and the water becomes turbid

Production difficulty: ordinary

Technology: Sauce

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Jiang Yang Gan