Chinese Food
Stewed mutton liver
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Marinated mutton liver, mutton liver and eye nourishing. This day, I finally saw the Hui people's friend who specializes in selling raw and cooked mutton livers in the market. Every time she asked her how she cooked the liver so beautifully. I only buy the raw ones and cook them myself every time. There are generally two colors of raw liver. One is ram's, which is bright red; the other is yellow, which is the mother's liver. The selection of ram liver is due to the fact that Qi and blood are more abundant than those of the ewe. Can better play the role of eyesight. If possible, it is suggested to flush the liver with running water. On the contrary, use blisters. This time, cut a sheep liver into three pieces to soak. Seasoning is onion, ginger, garlic, spices, pepper, salt. The cold water pot of mutton liver soaked in blood water. The water must cover the mutton liver. Put other seasonings except salt. Boil it slowly. Remove the froth at any time. Then add salt. Keep it warm. Otherwise, it's easy to get old. Put it in a cool place. When you eat it, take it now. If you like hard and deep food
Cooking ingredients
Cooking Steps
Step1:If possible, it is suggested to flush the liver with running water.
Step2:On the contrary, use blisters.
Step3:This time, cut a sheep liver into three pieces to soak.
Step4:Seasoning is onion, ginger, garlic, spices, pepper, salt.
Step5:The cold water pot of mutton liver soaked in blood water. The water must be over the mutton liver. Put the rest of the seasoning except the salt. Boil it slowly. Remove the froth at any time. Then put the salt in it. Keep it warm. Otherwise, it's easy to get old. Put it in a cool place. When you eat it, take it now. If you like hard, dark, let it dry.
Cooking tips:The cold water pot of mutton liver soaked in blood water. The water must be over the mutton liver. Put the rest of the seasoning except the salt. Boil it slowly. Remove the froth at any time. Then put the salt in it. Keep it warm. Otherwise, it's easy to get old. Put it in a cool place. When you eat it, take it now. If you like hard, dark, let it dry. Some people think that the liver is detoxified, and cholesterol will be high. It's not suitable to eat. But I don't. If there is a condition, eating every day is happiness. It used to be a dish of breaking the liver by hand; some like to dip the cooked liver slices into the mashed garlic; and some like to slide the liver tip; these are all delicious ways of eating. Here, I recommend to you - boiled mutton liver dipped in vinegar. It's best for eyes. There are skills in making delicious dishes.
