Stewed mutton liver(lu zhu yang gan )

Stewed mutton liver

Introduction:

"The liver, which is sheep's liver now, is a little more comfortable to eat. I bought a mutton liver today, and I plan to cook it into spiced. A little liver in winter can nourish the blood. But those with high cholesterol should eat as little as possible. "

Production steps:

Step 1: fresh sheep liver

Step 2: when washing, slowly draw out the blood vessels inside, so that the liver tastes better and clean, and then repeatedly wash and soak with water to wash out the blood

Step 3: blanch with cold water and skim when there is foam

Step 4: remove the boiled sheep liver

Step 5: put 3 star anise, 30 pepper, 5 ginger and 2 pepper into the pot, add water

Step 6: cook over low heat for 5 minutes to bring out the flavor of the spices

Step 7: add the sheep liver and cook for 5 minutes

Step 8: add salt and cook for 2 minutes

Step 9: cook well, cover and simmer, soak for half a day to make it fully tasty

Step 10: cut a little onion, add salt and vinegar

Step 11: mix well

Step 12: marinated sliced mutton liver and onion mix well, then they can be put on the plate

Materials required:

Sheep liver: 1

Cooking material: appropriate amount

Onion: right amount

Vinegar: right amount

Sesame oil: appropriate amount

Note: mutton liver can not be cooked for a long time, otherwise the taste will be old, so the flavor of cooked meat should be boiled before cooking mutton

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Lu Zhu Yang Gan