Cooking Steps

1. 

   Step1:One piece of mutton liver. Wash and cut into 3mm thin slices. When cutting, pay attention to the black blood stasis in the blood vessels. Flush the blood vessels with gentle water. The blood stasis will show a section. Gently pull it out. This kind of liver is not so fishy.

2. 

   Step2:Remove the blood water from the sheep liver tablet. Soak it in clear water for one hour. Change the water several times in the middle. Try to remove the blood water. The volume of the soaked liver will be larger and tender. Tips - try to remove the blood silk and water. The mutton liver will not smell.

3. 

   Step3:Appropriate amount of onion, ginger and garlic. Choppe

4. 

   Step4:Add chopped onion, ginger and garlic to the liver of sheep. Pour in a little cooking wine. Mix well.

5. 

   Step5:Allow to stand for a few minutes and add starch. Mix well.

6. 

   Step6:Cut the colored peppers into diamonds. Cut a little green onion and ginger to make the pot hot. Cut the cilantro and shallot leaves into short sections for standby. Tips-1, color peppers are used for color matching. They can be replaced by carrots, broccoli, etc. if the quantity of liver is small, you can also use more onion as a side dish. 2. More coriander. The key to fragrance is here.

7. 

   Step7:Pour oil in the pot. Stir fry more than usual. It's better to have mutton oil. Add onion and ginger to make it fragrant.

8. 

   Step8:Drain the mutton liver. Pour it into the pot with the peppers. Stir fry over high heat.

9. 

   Step9:Add a little soy sauce after the liver hardens a little. Continue to stir fry. Add salt when it's almost done. Add the coriander and shallot. Stir for another half minute. Out of the pot.