Exclusive Braised Lamb Liver
Overnight bathing in spiced master broth makes lamb liver remarkably mellow, ready to be sliced paper-thin for a rustic yet refined cold appetizer.
Instructions
- 1
Cut the lamb liver into large pieces and wash repeatedly.
- 2
Put the food in the pot with cold water.
- 3
Bring the pot to a boil.
- 4
Rinse off the foam.
- 5
Chop green onions and ginger, and prepare the marinade ingredients.
- 6
Put clear water in the pot, and add scallions, ginger, etc.
- 7
Lamb liver and salt.
- 8
Add light soy sauce.
- 9
Mix it up.
- 10
Bring to a boil over high heat, then cook over medium heat for 10 minutes.
- 11
Soak in brine overnight to absorb the flavor.
- 12
Take a slice.
- 13
Plating.
- 14
Place the trimmings in the center and garnish with vegetables.
- 15
Finished product.
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Ingredients
Main Ingredients
- Lamb liver800g
- Clear watersome
- braising spicesa pinch
Auxiliary Ingredients
- Scallions and gingera pinch
- Cilantro roots1 piece
Seasonings
- table salt6g
- light soy sauce15g
- cooking wine10g
- rock sugar2 piece