1. Buy a fresh pork liver, soak it in clean water for 60 minutes, and soak the blood inside, which can greatly reduce the fishy smell.

2. Rinse the soaked pig liver, tear off the white fascia on the surface, and cut into pieces. The thinner the better, the best is 2~3 mm, which makes it easier to clean and tastes tender and smooth.

3. Put the pork liver slices in clean water, wash them by hand for 2 minutes, then change the water and wash them again until the water becomes clear, indicating that the blood inside has been washed away, and drain the pork liver.

4. Put the pork liver in a bowl, add the right amount of salt and starch, beat in an egg white, then pour in the right amount of beer, stir well by hand, marinate for 20 minutes, then wash the pork liver and fry it directly.