Spicy Lamb Liver Flower

Spicy Lamb Liver Flower

　　Spicy Lamb Liver Flower is simple to make and is a common dish among Shaanxi street snacks.

　　Ingredients:

　　One lamb liver flower, 50 grams each of chopped green onions and Sichuan peppercorns, 5 grams of ginger powder, 10 dried chili peppers, 100 grams each of soy sauce and sliced garlic, 25 grams of salt, 150 grams of sesame oil, 15 grams of cilantro, 10 grams of roasted sesame powder, and an appropriate amount of wet starch.

　　Features: Crisp, tender, delicious, and spicy. Best served with steamed buns or Chinese flatbread, it’s a popular everyday snack in Shaanxi.

　　How to prepare:

　　1. Wash the lamb liver flower, cut into 5 cm pieces, and parboil in boiling water until about 60% cooked, then remove.

　　2. Heat the sesame oil in a pan until 60% hot, add chili peppers, Sichuan peppercorns, salt, and green onions. Stir-fry until fragrant, then remove. Crush the spice residue for later use.

　　3. Heat oil in a wok, add the liver pieces and stir-fry briefly. Add soy sauce and a small amount of water, then simmer for about 30 minutes. Remove and let cool. Thicken the broth with wet starch, allow it to cool, then slice the liver thinly. Pour the sauce over the slices, and garnish with green onion, sliced garlic, and roasted sesame powder.

　　Preparation tips:

　　1. Use low heat when frying the seasonings to bring out the aroma.

　　2. Stir-fry the liver pieces over high heat for a quick sear.

　　3. Make the starch slurry thin.

　　Features: Crisp, tender, delicious, and spicy. Best served with steamed buns or Chinese flatbread, it’s a popular everyday snack in Shaanxi.