Ingredients
200 g lamb liver, 100 g tofu skin (bean curd sheet).
Seasonings
500 ml peanut oil (about 50 ml will be absorbed), 30 g all-purpose flour, 3 g salt, 3 g Sichuan peppercorns.
Instructions
1. Dry-fry the Sichuan peppercorns until fragrant and slightly charred, then grind into a fine powder and mix evenly with salt; slice the lamb liver into thin pieces 7 cm long and 0.3 cm thick (about 2 3/4 inches by 1/8 inch); mix the flour with 15 ml (1 tablespoon) of water to form a thick paste; cut the tofu skin in half.
2. Lay the tofu skin flat, spread the batter evenly over it, then arrange the lamb liver slices on top. Once covered, spread the remaining batter over the liver and press down firmly. Cut into rectangular pieces 3 cm wide and 7 cm long. For each piece of tofu skin with liver, make 2 slits lengthwise down the center, with the middle slit being slightly longer.
3. Insert a bamboo skewer through the slit in the middle of the tofu skin and liver bundle at one end to form a fork-like shape. When the oil is heated to about 60-70% hot (around 350-375°F or 175-190°C), gently place the lamb liver skewers into the oil. Do not turn them during frying to prevent the liver from spilling out. Fry until the tofu skin turns golden brown, then remove and drain. Arrange on a plate and serve.