Ingredients:

　　Beef liver400 grams, 50 grams of garlic,Sliced ginger50 grams, 50 grams of butter, 5 grams of garlic powder,Fennel seedpowder 5 grams, 1 teaspoon of salt, 1/4 teaspoon of black pepper,Cornstarch1 tablespoon, 20 cc of Shaoxing wine

Steps:

Cut the beef liver into small pieces and soak in water for 1 hour, then remove and set aside.

Heat oil in a wok, add ginger slices, smashed garlic, and cooked beef liver from step 1, stir-fry over low heat for 10 minutes, then remove and drain.

Place the cooked beef liver and all seasonings from step 2 into a blender and blend to a paste. Mix with butter and pour into a mold, refrigerate in the lower layer of the fridge.

To serve, pan-frya flat-bottomed panuntil golden brown.