The liver is the largest poison transfer station and detoxification organ in the body. Don't cook the fresh liver you bought in a hurry. You should rinse the liver under the tap for 10 minutes, and then soak it in clean water for 30 minutes. Cooking time should not be too short. At the very least, you should fry it for more than 5 minutes, so that the liver becomes completely grayish brown and no blood can be seen.

Most people cut the pork liver and fry it directly, and then fry it with seasoning. Stir-fry until cooked. However, there is a problem with frying pork liver with seasoning, that is, the pepper is cooked, and when the pork liver is tasty, it is already old and dry. The pork liver fried like this is delicious! Stir-fry a delicious plate of pork liver, starting with preparation. Remember to slice the pig liver evenly, preferably 0.5 cm thick. Then wash it with cold water several times to make the blood clean, which can also greatly reduce the fishy smell brought by the blood. After water control, the most important step is to add proper amount of starch to pig liver and stir it evenly. Why add starch? Because starch wrapped in the water on the surface of pig liver can play a protective role, it will not affect its heating maturity, but also keep the water in pig liver locked and not lost. Be careful not to add too much, just double the salt. After stirring evenly, the surface of pig liver has little change, so there should be no white starch stratification. First, put the pork liver coated with starch in an oil pan, scoop it up as soon as it changes color, then put the oil, put pepper, soy sauce and onion into the fried pork liver, then add salt, monosodium glutamate and sesame oil at one time, then add some white vinegar to remove the fishy smell, stir evenly, and take it out of the pan quickly. The pork liver fried in this way can not only keep fresh and tender, but also lock the excessive loss of nutrition. If you are worried that the smell of white vinegar is not obvious, you can also squeeze a little lemon juice, which is very obvious.