First, soak 200 grams of fresh pig liver in water for one hour, clean the bleeding water, change knives and cut into 3 mm thin slices. Pulling the knife back makes it easier to cut. You can also put it in the refrigerator and freeze it a little before changing the knife. Fried liver tip is a famous dish, salty and delicious. It is made of fresh liver leaves, auricularia auricula, day lily, green pepper, onion, ginger, garlic, soy sauce, yellow wine, sugar, starch, salt and vinegar. Now cut the liver leaves into thin slices, and put water in the pot to make the liver tip smooth. This dish, Old Shandong Cuisine, also called Liver Tip Slippery, is a famous dish in old Jinan. The taste is salty and sour, the taste is slightly sweet, the color is bright red, and the liver tip is fresh and smooth, which is deeply loved by the public!

Raw materials: 250g pork liver, carrot 1 root, green pepper 1 root, and 3 dried auricularia. Seasoning: 6 slices of ginger, 3 slices of onion, 3 dried peppers, 30ml of soy sauce, 5g of salt, 5g of sugar, 30ml of cooking wine, water ... Secondly, after slicing the pork liver, you must first add salt to improve the bottom flavor, then grab a small amount of dry starch, then put it in salad oil that is burned to 60% heat, and quickly slide it open and smooth it (take it out immediately after breaking it with chopsticks).

Fried with oil and gan is a Shandong dish. The main ingredient is pork liver, the ingredients are carrots and green peppers, and the seasonings are starch, soy sauce and cooking wine. This dish is mainly fried. Wash and tear the soaked fungus into small flowers, cut carrots and cucumbers into diamond-shaped pieces, cut a small amount of pickled peppers into pieces, slice ginger and garlic, and cut onions into horse ears. The above raw materials are reserved.

Fried with oil and gan is a traditional dish. First, choose fresh pork liver slices, sprinkle with salt and pepper starch, stir-fry with oil slick, then add onion, ginger and garlic slices to stir-fry, add auricularia auricula, bamboo shoots and garlic slices, cook vinegar to taste, and sprinkle with fresh sesame oil. I like cooking this dish best. One green pepper is cut into pieces, oiled for later use (mainly for color matching), and the other half is garlic, cut flat and cut into coarse powder. A catty of pork liver is washed, divided into two parts, cut into thick slices, and then evenly grasped with starch for later use. We call the practice of frying pork liver: just pull it.