This dish. Cut a piece of green pepper oil to be used (the main function is to adjust the color), half of the garlic, flatten it and cut it into coarse powder, use one kilogram of pig liver to wash, divide it into two halves, and then cut it into coarse pieces. Use starch to make a standby. Pork liver is a traditional dish. First, choose fresh slices of pork liver, pepper granules, starch granules, fry them in oil, then fry the slices of onion, ginger and garlic, add bamboo shoots, seedling garlic, boiled vinegar, add saber and fresh sesame oil, boiled pork liver should be similar to marinades or sauces, such as known pork liver marinades and pork liver sauces. This gives the cooked pork liver a harder flavor. Although catching heat and time makes the pork liver more tender, this is not the most tender way to prepare pork liver.

In addition to powdered liver and noodle liver, there are also hemp liver and stone liver. Hemp liver has a transparent white netting on the back. Hemp and stone livers have a harder texture. If you prefer a hard, tough texture, hemp liver and stone liver are better choices; powdered liver and noodle liver will feel thinner and softer when cut. Do not add oil. Drain 70% of the ripe water in boiling water, pour in 70% hot oil, then season and fry. The lubricating oil has a mild flavor, but the gravy juice doesn't have a bright enough sheen. The flavor of water is fresh and tender, the color of gravy juice is more vivid, lubricating oil and boiling water have their own characteristics. Kitchen Cantonese cuisine with boiling water. If you want to cook it the most tenderly, I think it's best to stir it around a bit, as you'll need to thinly slice the liver, blanch it in water, and stir it around. This process promotes cooked liver which is fair and tender. You're better off that way.

Slice the liver into thin slices and place on a reserve plate. sliced green onion, ginger and garlic; green onion cut into small pieces, ground pepper and pickled pepper, add bean paste, salt, monosodium glutamate (MSG), chicken broth, pepper and cornstarch, marinate for a while, sit in a pot, pour the oil, wait until the temperature of the oil rises to 70% or 80%, add the almond vegetable oil, 10 milliliters of white wine, 2 tablespoons of refined salt, 8 dried peppercorns, 20, Pixian grain paste, 5 soy sauce and peppercorns, 1, marinate than the oil is good, and then pan fry, especially to cook the oyster sauce , sausage and peppercorns, cut ginger and garlic, put on the pig liver, marinate for a few minutes, wash the garlic paste, cut into pieces, pot of oil, heat the oil, put a little pepper, the marinated pig liver poured, quickly stir, sprinkle garlic cloves, out of the pot