Two simple methods of making liver slices with scallion at home are introduced. The raw materials are 200g fresh pork liver, 50g onion, 20g fresh soy sauce, 2g chicken essence and 2g salt. Practice: Slice pig liver, slightly scalded in boiling water (requirements: liver slices turn white, liver slices have no blood), remove and cool in cold boiling water, remove and control the water, add all seasonings and mix well. Egg Flower Liver Sliced Soup Raw Material Fresh Pig Liver 150g Fresh Soup 400g Salt 5g monosodium glutamate 1g Eggs, 5g chopped green onion soaked fungus 10g cucumber slices 10g Practice: Slice pig liver, boil fresh soup, add seasoning, fungus and cucumber, and pour into a bowl after boiling. The basic characteristics of healthy recipes of Cantonese cuisine belong to the cuisine of pork liver and mung bean porridge. This porridge can nourish liver and blood, clear away heat and improve eyesight, beautify and moisten skin, and make people radiant, especially suitable for people with weak complexion, blurred vision and blurred vision. Basic materials: fresh pig liver 100g, mung bean 60g, rice 100g, salt and monosodium glutamate. Wash mung beans and rice and cook them together. When the fire boils, simmer it. When they are eight-ripe, put the sliced or striped pork liver into the pot and cook together. After cooking, add seasoning. Stir-fried pork liver raw materials: 500 grams of pork liver, 200 grams of water-borne fungus. Vegetable oil 1.5kg (actual dosage 150g), pepper oil 80g, soy sauce 50g, cooking wine 15g, refined salt 12g, vinegar 15g, sugar 15g and water starch 50g. Method: ① Wash pig liver, remove tendons, and cut into pieces with a length of 2 cm, a width of 1 cm and a thickness of 0.2 cm; Onion, ginger and garlic are all cut into powder; Wash the fungus and tear it into small pieces. ② Put the pork liver into a pot, add 25g water starch and 7g refined salt, and stir well. (3) Mix onion, ginger, garlic, fungus, soy sauce, sugar, vinegar, cooking wine, salt and the rest water starch, add a little water, and stir well to make the sauce. (4) Put the vegetable oil into the wok, and when the fire is heated to 80% heat, put the mixed pork liver slices into the wok, slide fry them and take them out. ⑤ Drain the remaining oil in the pan, put the pepper oil into the wok, heat it, pour in the pork liver slices, stir fry a few times, then pour in the sauce, and stir well. Features: fresh and tender liver, delicious taste. The key to production: the liver slices should be cut smaller, the fire should be bigger when the oil is passed, the oil should be hot, and the frying time should not be too long, otherwise it will be fried and affect the taste. Roasted pork liver in sauce [raw material] pork liver 100g, flour 10g [seasoning] soybean paste and salad oil 10g, soy sauce, sugar and cooking wine 5g each, and kelp fish soup a little [method] 1. Remove blood from pig liver, cut into thin slices, and pour with wine and soy sauce. 2. Heat the salad oil in the pot, then fry the prepared pork liver on both sides and wear it in long strings. 3. Add kelp and squid soup, white sugar and cooking wine into the bean paste, then light it and stir it evenly to make the mature bean paste. 4. String the fried pork liver into a long string and put it in a plate, and pour it with cooked bean paste. It will be more delicious if sprinkled with pepper. 【 Nutrition 】 It contains protein B22.8mg, fat 15.8g, carbohydrate 10.5g, calcium 16.9mg, phosphorus 543.2mg, iron 10.3mg and vitamin A15,000 international units. 【 Efficacy 】 Nourishing blood, softening liver, clearing away heart fire, improving eyesight and nourishing five internal organs can not only provide essential nutrition for parturient, but also have a good preventive and therapeutic effect on vitamin A deficiency caused by malnutrition, anemia, night blindness, dry eye, dermatosis, tuberculosis and hemorrhage. The tender the fried pork liver, the more delicious it is. There is a secret to stir-frying pork liver tender, that is, cut the pork liver, put it on a plate, heat the oil, and then stir-fry. After hot oil is poured on it, the pork liver will be half cooked. Don't fry the pork liver for too long. I usually fry pork liver with green pepper and add some ginger powder. Or braise in soy sauce and make pork liver soup.