How to stir-fry liver tips to make them tender, crispy and not fishy or smelly - [Spicy Stir-fried Lamb Liver]

Overview

The livers we commonly eat at home are nothing more than chicken liver, pork liver and sheep liver. Among the three, the easiest to make is chicken liver, and the most difficult to make is lamb liver. As long as you master the tricks and prepare lamb liver, the other two small livers can easily make a delicious meal. Why do you say that? Let’s first look at the differences between the three. Chicken liver has a fine texture, tender taste, and no peculiar smell. Its main function is to supplement iron. Pork liver tastes more fragrant and has a slightly fishy smell. Its main function is to supplement blood. Sheep liver is thicker than chicken liver and thinner than pig liver. Its main function is to improve eyesight. However, the production process is difficult. It will be very fishy and smelly when done well. When done, the taste is better than that of pork liver and chicken liver. Two days ago, the sheep liver that my sister bought from Qingzhou was really fresh. It was bright, shiny and well-proportioned. It had no nodules and no stains. The sheep liver with soft and elastic tentacles was the best liver. If you can't finish the purchased lamb liver at one time, apply a layer of cooking oil on the outside of the liver and put it in the refrigerator to keep its original color and flavor, and it will not shrink easily. Today I made two dishes of lamb liver. One is spicy fried lamb liver, which is smooth, crispy and tender, and spicy. The other is tender mixed lamb liver. The cooked small tender liver is mixed with sauce and chopped coriander. It tastes so good that you can't stop eating it.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• winter recipes
• banquet dishes
• dinner
• cooking wine
• dried chili pepper
• ginger powder
• lamb liver
• onions
• starch
• carrot
• garlic
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the sheep liver and cut it into 2-3mm thick slices, rinse it repeatedly in water, then soak it in water for 1 hour, change the water and continue washing until there is no blood.

   

2. 2 Cut the carrots and onions into small pieces, and cut the onions, ginger and garlic with a knife.

   

3. 3 Add ginger powder, minced garlic and cooking wine.

   

4. 4 Add starch and mix well. Put a little more oil in the pot. The oil should be hot. When it reaches 70-80% and starts to smoke, pour in the delicious lamb liver and stir-fry, then add salt.

   

5. 5 Stir fry quickly and count down for 5 seconds. When the surface of the lamb liver just starts to turn white and the meat is slightly pink, take it out immediately. In another pot, sauté onion, ginger and garlic, add carrots, onions and dried chili peppers.

   

6. 6 Pour in the soy sauce and stir-fry for 2 minutes, then add the lamb liver and stir-fry over high heat for a few times. Remove from heat and put on a plate and sprinkle with chopped green onion.