Ingredients
500 g lamb liver (about 1 lb), 50 g each of green bell pepper, red bell pepper, and onion.
Seasonings
Chopped scallions and sliced garlic, 5 g each; 1/2 teaspoon salt; 1 teaspoon each of MSG, chicken bouillon powder, cooking wine, and sesame oil; 1 tablespoon each of cornstarch and soy sauce; water starch as needed; 500 g (about 1 lb) vegetable oil (about 50 g will be used).
Steps
1. Rinse the lamb liver clean, cut it into willow-leaf-shaped slices, and toss with starch to coat evenly; wash the onion, green bell pepper, and red bell pepper, then cut them into diamond-shaped slices.
2. Heat oil in a wok to about 30% hot (around 90°C/195°F), add the lamb liver and gently cook until just done, then remove and drain the oil.
3. Leave a small amount of oil in the wok and heat it over high heat. First, add chopped scallions, onion, green bell pepper, and red bell pepper, stir-frying until fragrant. Then, add the lamb liver and stir-fry until evenly combined.
4. Then add soy sauce, cooking wine, salt, MSG, chicken bouillon, and sliced garlic, stir-frying until well-seasoned. Thicken with a cornstarch slurry, drizzle with sesame oil, and serve.