Braised lamb liver is delicious and has no smell

Sheep liver also has the effect of improving eyesight. People who work in front of the computer every day can often eat some sheep liver. If the lamb liver is not cooked well, it will easily have a fishy smell. Therefore, the animal liver must be soaked in water for a period of time before cooking. How to make braised lamb liver so that it tastes delicious and does not smell fishy?

Braised lamb liver recipe

Ingredients:

500 grams of mutton liver, appropriate amount of cooking meat, appropriate amount of onions, appropriate amount of vinegar and sesame oil

practice:

1. About 500 grams of fresh lamb liver

2. When washing, slowly pull out the blood vessels inside along the trend, so that the liver tastes better and is cleaner. Then rinse and soak with water repeatedly to wash out the blood.

3. Pour cold water into a pot and blanch it, skimming off any foam.

4. Remove the blanched lamb liver.

5. Put the meat ingredients: 3 star anise, 30 peppercorns, 5 slices of ginger, and 2 chili peppers into the pot, and add water

6. Cook over low heat for 5 minutes to bring out the flavor of the spices.

7. Then add the lamb liver and cook for 5 minutes

8. Add salt and cook for 2 minutes.

9. After cooking, cover and simmer, soak for half a day to fully absorb the flavor.

10. When eating, you can cut some onions and add salt and vinegar.

11. Mix well

12. Stir the braised lamb liver slices and onions together and serve on a plate.

Tips:

Lamb liver cannot be cooked for a long time, otherwise the taste will become stale, so the flavor of the meat should be cooked out first before cooking the lamb.