Pig liver is a very delicious and nutritious food. Here's how to cook with pig liver, which is tender and nutritious. Ingredients: pork liver, onion. Practice: 1. Wash the pig liver repeatedly under the tap until it is bloodless, then soak it in clear water for half an hour, take it out and cut it into pieces of about 0.5CM, and then rinse it repeatedly with clear water until it is bloodless. 2. Boil a pot of water and turn off the fire. Put chopped pork liver into water, immediately scoop it up with a colander, shower it with cold water, and drain it for later use. 3. Wash the onion, peel it and cut it into thick shreds. Prepare a small bowl, put a spoonful of starch, add water and mix well to make water starch. 4. Heat the oil pan, drain the oil, stir-fry the shredded onion until soft, and stir-fry the pork liver for a while. Soak a little sesame oil Pig liver is rich in iron and phosphorus, which is an indispensable raw material for hematopoiesis. Pig liver is rich in protein, lecithin and trace elements, which is beneficial to children's intellectual development and physical development. Pig liver is rich in vitamin A. Eating pig liver regularly can gradually eliminate eye diseases. According to modern medical research, there are many anticancer substances in pig liver, such as vitamin C and selenium. And the liver also has strong anti-cancer ability and anti-fatigue special substances. The liver is an organ that stores nutrients and detoxifies at the same time, and constantly plays its detoxification role. After liver metabolism, toxic substances and detoxification products can be excreted with bile secretion, so the normal liver itself is nontoxic and can be safely eaten. Pig liver can be divided into yellow sand liver, oily liver, pig mother liver and blood liver. Huangsha liver: the liver is soft and yellowish. Oily liver: (Mian liver) The liver is soft and shiny. Pig mother liver: The liver is rough and hard, with many reticular roots and blue color. Blood-liver: Blood and water often ooze from the body when congestion occurs, with blue color and fishy dryness. 1. The liver is the largest poison transfer station and detoxification organ in the body. Don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes; 2. Spinach is the best treatment for anemia; The pork liver should be cut and cooked now. Fresh pork liver will bleed bile after being cut for a long time, which not only loses nutrients, but also condenses many particles on the fried pork liver, which affects the appearance and quality. Therefore, pork liver slices should be quickly mixed with seasoning and wet starch and cooked as soon as possible. Pork liver should be fried tenderly. First, it should not be cut too thin, which is easy to fry. There is another method that I often use: boil a pot of water, turn off the fire, quickly put the sliced pork liver into the water, pick it up immediately, take a bath and drain the water before frying, so that the treated pork liver will be tender when fried, which is the result of many experiments. Pig liver is really delicious, very delicious.