Introduces two easy way to make at home sliced liver with scallions Ingredients Fresh pork liver 200 grams of white onion 50 grams of Aji fresh soy sauce 20 grams of chicken 2 grams of salt 2 grams of salt Directions: thinly sliced pork liver, slightly hot in boiling water (Requirements: the color of the liver slices white, tearing open the liver slices without blood can be), fish out in cold water over the cool, fish out of the control of the net water, add all the seasoning mix can be. Eggs liver soup Ingredients Fresh liver 150g Fresh soup 400g Salt 5g MSG 1g Eggs, 5g Scallions 10g Soaked fungus 10g Cucumber 10g Directions: Cut the liver into thin slices, boil the soup and add the seasonings and fungus and cucumber, add the liver to boil and pour into the bowl. Pork Liver and Mung Bean Porridge Sort of cuisine Cantonese Sort of healthy recipes Basic features This porridge nourishes the liver and blood, clears heat and brightens the eyes, beautifies and moisturizes the skin, and can make people glow, especially suitable for those who have a waxy complexion, diminished vision and blurred vision of the infirm. Basic materials Fresh pig liver 100 grams, 60 grams of mung beans, 100 grams of rice, salt, monosodium glutamate moderate amount of mung beans, rice, wash and cook, boil over high heat and then switch to a small fire slow simmering, cook to eight mature, and then cut into slices or strips of pig liver into the pot with the cooking, cooked and then add seasonings. Stir-fried liver Ingredients: 500 grams of liver, 200 grams of fungus. Vegetable oil 1.5 kilograms (150 grams), 80 grams of pepper oil, 50 grams of soy sauce, 15 grams of cooking wine, 12 grams of salt, 15 grams of vinegar, 15 grams of sugar, 50 grams of water starch, green onions, ginger, garlic a little. Method: ① pig liver washed after picking the tendons, cut into 2 cm long, 1 cm wide, 0.2 cm thick piece; green onions, ginger, garlic are cut into pieces; fungus washed and torn into small pieces. ② pig liver into the basin, add 25 grams of water starch, 7 grams of refined salt and mix well. ③ onion, ginger, garlic, fungus, soy sauce, sugar, vinegar, cooking wine, salt and the remaining water starch together, add a little water, stir into the seasoning sauce. ④ frying pan into the vegetable oil, set on high heat until 80% hot, put in the mix of the pig liver slices slippery fried scattered out. ⑤ Pour off the remaining oil in the wok, put pepper oil into the wok, heat it up, pour in the pork liver slices, stir-fry for a few seconds, pour in the sauce and stir-fry well to serve. Characteristics: tender and fresh liver, beautiful flavor. Production key: liver slices should be cut smaller, over the oil when the fire should be strong, the oil should be hot, the frying time should not be too long, otherwise it will be fried old, affecting the taste. Sauce roasted pork liver [raw materials] pork liver 100g, 10g flour [seasoning] soybean paste, salad oil 10g each, soy sauce, sugar, wine 5g each, kelp and woodchuck broth a little [practice] 1. pork liver blood, cut into thin slices, pour the wine and soy sauce, a little bit of drying, coated with flour. 2. Heat the salad oil in a wok, then fry the prepared liver on both sides and thread it into long skewers. 3. Add the seaweed and shibori soup stock, sugar and cooking wine to the bean paste and stir well to make a mature bean paste. 4. Place the pork livers on a plate and pour the cooked bean paste over them, sprinkle with peppercorns to make them even more delicious. [Nutrition] containing protein 22.4g, fat 15.8g, carbohydrates 10.5g, calcium 16.9mg, phosphorus 543.2mg, iron 10.3mg, vitamin A 15,000 international units, vitamin B10.43mg, vitamin B22.8mg, niacin 16.9mg, vitamin C11.3mg, can produce heat 179.3kcal. [Function] Nourish blood and liver, clear the mind and eyes, tonic organs, in addition to providing the necessary nutrition for the mother, for the body lack of vitamin A and malnutrition, anemia, night blindness, dry eye, skin disease, tuberculosis, hemorrhagic disease, etc., as well as prevention and treatment of vitamin A deficiency in infants have an excellent role. The more tender the liver, the more delicious, in order to fry the liver tender there is a small secret, that is, cut the liver in the plate, the oil is hot pouring up, and then fried. The liver will be half-cooked after the hot oil is poured on it, so don't take too long to stir-fry the liver. Usually I will stir-fry the liver with green peppers and put some ginger on it. Or braised, there is a pig liver soup.