I am a chef, raw pig liver, soft and smooth on not long cooking is not good to cut, because it is necessary to cut into thin slices, but also slice large, consistent thickness, look good and delicious.

Slicing: knife put diagonally cut, the slice is big, is like a normal cut vegetables with a knife, just knife outward diagonally, control the thickness can be. The last part, too little is not good to cut, on the slice, like slicing fish fillets, left hand pressed on the liver of the right hand parallel to the knife, pay attention to the left hand fingertip elevated, it will not slice to the hand. The slice should be often practiced, careful slice hand.