Spicy liver

We usually eat liver, but only chicken, pork and lamb. The easiest of all three is chicken liver, and the hardest is lamb liver. As long as you have the know-how to make the liver, the rest of the livers will be easy to eat. Why do you say that? First, from the point of view of the three, the liver of the chicken is so delicate, tastes so tender and taste-free, the main effect of which is iron supplementation; the liver of the pig eats more fragrance and tastes a little fragrance, the main effect of which is blood supplementation; the liver of the sheep is thicker than the liver of the pig, the main effect of which is obvious, but the process of making it is more difficult, it is very difficult and it is very difficult to do it, and it tastes better than the liver and the liver of the chicken. The lamb liver that my sister bought from Qingzhou two days ago was so fresh, colourful, glamorous and symmetrical, no knots, no stains, soft and flexible, it was good liver. If the liver bought cannot be eaten at once, it must be filled with a layer of edible oil outside the liver and put in a freezer, so that it can remain colourful, original and not easily condensed. These two livers I made today, one of which is spicy, spicy, spicy, spicy, spicy, and one of which is fresh, fresh, cooked, squirted, squirted with sauce and fragrance。