Roasted Sheep Liver

Roasted Sheep Liver

　　Take fresh sheep liver, wash off the blood, sprinkle a little salt, wrap it in two to three layers of damp paper, and toss it into

　　 a blazing cow dung fire. After about half an hour, as the paper goes from wet to dry and eventually turns into charred ash, dig it out and remove all the surface debris. The aroma wafts through the air. At this point, cut it into chunks or slices and dip them in seasonings such as minced ginger, salt, and pepper. The texture is tender and the flavor is delicious, leaving a lasting aftertaste.