Chinese Food
Stewed mutton liver with vegetables you don't want to share
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Favorite food. When I was a child, I hated liver food. I felt it was fishy and bitter. Now I miss the taste of mutton liver every day. This dish comes from Grandma. When we cooked the soup of mutton offal at home, we bought several pieces of mutton offal. We cooked the soup of heart and lung with mutton. The mutton liver was cooked and sliced separately to make a cold dish. I don't eat it. But once I was forced to take a bite. From then on, I couldn't help it. I wish there was only one kind of food in the world. The bitter taste of the liver is more delicious. But grandma has never cooked any soup since she was ill. It has been ten years since now. Over the years, I have also eaten a variety of livers. Fried pig livers, duck livers in vermicelli soup, spiced chicken livers in brine stores, Foie Gras on sushi There's nothing like gravy lamb liver. This year, I asked grandma how to do it. I cooked some of them myself. The delicious taste is the same as before.
Cooking ingredients
Cooking Steps
Step1:Cut the lamb liver and wash it. Add water 3 / 4 of the height of the lamb liver. Add all the seasonings. Boil in medium and low heat until the water is almost dry. Turn the noodles once in the middl
Step2:The cooked mutton liver is fully coole
Step3:Slice. Mix it with chili vinegar and other dips. I like to eat it directly
Cooking tips:It's no problem. There's a little more salt. The liver is dense. It's not easy to cook in. It's better to salty out. It's better to cut the whole liver into four pieces. The liver bought this time is super fresh. It's the liver of the killed sheep. It doesn't smell fishy. The better the ingredients are, the more suitable they are for simple seasoning. There is no need for extra spices. The original taste of mutton liver from pepper is enough. There are skills in making delicious dishes.
