Of course. Besides braised pork liver, braised pork liver is the best. I learned this dish when I was very young. I remember very clearly that a chef who catered in the countryside in the 1990s had been cooking all his life. He looked at me as high as a stove, but kept staring at him cooking, so he teased me. Little girl, do you want to learn to cook? Choose a brightly colored pig liver, slice it, rinse it with clear water, dry it, add some starch to adjust the bottom taste, and grab it evenly for later use. Burn oil in the pot, a little more oil. Put the pork liver in, and the fire will be bigger. Garlic moss is perfect this season.

Boil hot water in a pot, add cucumber, fungus and winter bamboo shoots, blanch for 2~3 minutes, remove and drain. Boil the water in the pot, add the marinated pork liver, and take it out and drain it for later use after it turns white. Put 5 grams of cooking oil in the pot. When the oil is heated to 70% heat, add onion, ginger and garlic and stir-fry until fragrant. Pour it into the prepared bowl and boil the oil in another pot. Add seasoning and onion and stir fry. I can only talk, but I can't guarantee the tender and smooth pork liver by frying it myself, so I dare not try this dish easily, because once I get old, the pork liver is quite hard and pokes my mouth.

I made fried liver with green pepper as planned. Last night, I cooked the liver with a small fire and then washed it with water. Now it's easy to cut into slices, stir-fry with seasoning, and add green pepper when cooked. I also need to have a check-up, not only to look good, but also to pay less attention to this in my food. Pig liver is rich in protein, iron, vitamin A and other nutrients, and the iron contained in it helps to improve anemia symptoms. Especially rich in vitamin A, it is very suitable for people who play mobile phones for a long time, and can improve dry eyes and vision loss caused by excessive use of eyes.

When farmers buy pig liver, they should choose the one with uniform purple, no blackening and shiny surface. Touch it with your hand Elastic, no hard core. This is the fresh and good pig liver. In addition, some pig livers have white spots the size of rice grains, which is a phenomenon that pig livers form muscles to resist foreign viruses.