Ingredients
500 g lamb liver (about 1 lb), 50 g asparagus lettuce (about 1.75 oz).
Seasonings
20 g scallion segments, 1 teaspoon chili powder, 2 teaspoons chili oil, 1/2 teaspoon each salt, MSG, Sichuan peppercorn powder, and light soy sauce, plus a dash each of Sichuan peppercorn oil, white pepper powder, aged vinegar, cooking wine, sesame oil, and vegetable oil.
Steps
1. Rinse the lamb liver clean, cut into large chunks, blanch in boiling water, then remove and rinse under cold water. Slice into large pieces, place in a hot oiled wok with scallion segments, and stir-fry until cooked through. Remove from the wok.
2. Peel the green bamboo shoots, wash them, slice them, blanch briefly in boiling water, then mix with a pinch of salt and arrange on a serving plate.
3. Place the lamb liver, salt, MSG, chili oil, Sichuan pepper powder, Sichuan pepper oil, white pepper powder, sesame oil, aged vinegar, light soy sauce, chili powder, and cooking wine in a bowl and mix well, then arrange on top of the asparagus lettuce.