Spicy pork liver is used for a large number of dried red peppers. An attractive dry spicy taste is extremely appetizing, and the pork liver is smooth and delicious. Stir-fried liver tip is the most common way to eat pig liver. Garlic, fungus, carrot, cucumber and pig liver look heavy and taste small and fresh. Pork liver needs to be pickled in advance before cooking, and it needs dry starch sizing to make it smooth and tender. The key point is to minimize seasoning and stir-frying time in the pot when cooking. Stew the eggs with pork liver, wash and chop the pork liver, put it in a stew pot, knock in the eggs and mix well, stew on the fire, pour sesame oil and sprinkle with salt. Features of dishes: liver tender and egg fragrant, nourishing yin and liver, nourishing blood and calming the nerves.

Cold pork liver is made by mixing spinach, pork liver slices, coriander, soy sauce, sesame oil, vinegar, salt, garlic paste and Chili oil. Fried pork liver is nutritious and delicious, which is very suitable for ordinary families to eat every day. Although pig liver has high nutritional value, it should not be eaten too much at one time. Proper consumption can play a better role. Tomato pig liver, tomato sweet and sour, slightly cold, can cool blood and calm liver; Pig liver is warm, sweet and bitter, and has the effects of nourishing liver, improving eyesight and nourishing blood. The combination of the two can nourish blood and improve eyesight. Pig liver is extremely high in iron and is the best iron supplement food. It is also rich in vitamins. Grade A b2 is very nutritious and can be eaten when you lose weight, but pig liver. The internal organs may contain some kind of toxin, so eat too much at a time.

If you cook it for nothing, you must rely on the master's knife to make it thin. If it is too thick, there will be too much blood after boiling, which is a bit scary, especially now everyone thinks that pig liver is 100% cholesterol and will not touch it. Don't cut the pork liver too thin, the size and thickness should be 2 to 3 mm, so it will be more elastic whether it is fried or scalded in hot pot. On the contrary, if it is cut too thin, it will harden easily when heated. Stir-fried pork liver Among the eight major cuisines, the best and most tonic is the stir-fried pork liver of Sichuan cuisine, but this dish is heavy oil.