Guide to this issue: teach you the skills of making pig liver. Pig liver is tender, not fishy, neither old nor firewood, and it tastes healthy. Liver is an important organ for animals to store nutrients and detoxify. Rich in nutrition, it is one of the ideal products for enriching blood. Has the effects of nourishing liver, improving eyesight, nourishing blood and nourishing nutrition. 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. Effectively prevent dry eyes and fatigue. How to make pig liver delicious? Share a common practice of pig liver, teach you some tips on making pig liver, make it tender, young and healthy, and master these tips to make pig liver dishes as delicious as the chef's. Here's how to share: Slippery pork liver materials: pork liver 1 leaf, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, more than a dozen peppers, cooking wine 1 spoon, starch 1 spoon, and soy sauce/kloc-0. Practice: Before making pig liver. Slice pork liver, add cooking wine, evenly grab half a spoonful of starch and marinate for a few minutes. Cooking wine can remove the fishy smell of pig liver, and the addition of starch can lock the water in pig liver, making pig liver smooth and tender. This is the trick to make the pork liver tasteless, smooth and tender. Remove the pedicels and seeds from the pepper, cut it into rhombic slices, cut the onion into chopped green onion, and cut it into bowls. Add pepper, cook for 2-3 minutes, take out the pepper, blanch the pork liver until it changes color, and take out the pork liver and control the water for later use. Add pepper water to remove the fishy smell of pork liver, add oil and heat, add chopped green onion, Jiang Mo and minced garlic, stir-fry Chili slices, stir-fry Chili slices until the color becomes dark, and then stir-fry pork liver. Adding cooking wine to cut pig liver can remove the fishy smell of pig liver, and adding starch can lock the water in pig liver, making pig liver smooth and tender. This is a trick to make the pork liver have no fishy smell and the taste is smooth and tender. Blanching the pork liver first is to make it cook faster, shorten the frying time in the pot and keep the tenderness of the pork liver. If you like this dish, don't forget to like it, collect and forward it. You are also welcome to express your views or share your practices in the comments section. Welcome to pay attention: in the snowy night from winter to Sunday, the original home cooking methods will be released every day. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.