Generally speaking, it is not recommended to fry pork liver directly. Wash the bought pig liver with tap water several times, then put it in a container for full soaking, and then rinse it repeatedly before starting the next step. Blanch the pork liver before frying, and then you can fry it. Soaking pig liver can remove some blood and dirt inside. Pickling pig liver can remove the original odor and make it more tasty, thus improving the taste. Scalding is also to remove dirt.

Pickling is also skillful. Put salt 1 teaspoon, soy sauce 1 teaspoon, half a teaspoon of allspice powder, oyster sauce 1 teaspoon, and a little shredded ginger into a bowl, stir well, then add a little raw flour to lock in the water and marinate for 10 minute. The pork liver made in this way is delicious, tender and smooth, and has no fishy smell.

Common practices of pig liver are:

1, tomato pig liver. Wash tomatoes, blanch with boiling water, peel and remove seeds, and cut into 6 pieces. Wash pork liver, cut it into thin slices, add a little soy sauce and mix well. Heat the pot to 80% heat, add tomatoes and chopped green onion and stir-fry for 3 minutes, add salt and boiling water, and add pork liver after boiling. After rolling again, skim off the froth and cook for another 3 minutes. Add pepper and monosodium glutamate to taste.

2. sauce pork liver. After washing pig liver with water, soak it in salt water for more than 60 minutes; Wash the soaked pork liver, slice it, add cooking wine, soy sauce and dried starch, and let it stand for 15 minutes; Wash and slice Zizania latifolia and green pepper, and cut onion, ginger and garlic into powder; Add oil to the hot pot, stir-fry the pork liver with fire after the oil temperature is high, and remove it for later use after the pork liver becomes discolored and hardened.

Stir-fry the water bamboo in another oil pan until soft, then stir-fry the green pepper slices slightly and serve; Stir-fry minced onion, ginger and garlic in an oil pan, stir-fry in sweet noodle sauce, and add sugar and a little water; Pour in the fried water bamboo, green pepper and pork liver, stir-fry and thicken with water starch.