1. Repeated soaking and washing: The bought pig liver should be soaked and washed repeatedly, because there is a lot of blood and mucus in the pig liver. Only after sufficient soaking and washing can the blood and mucus in all layers be removed, and the pig liver can be safely eaten. After the pork liver is fried, it will be crisp, tender and refreshing.

2. Don't cut the pig liver too thin: cut the pig liver into a ratio of 2-3 mm thick.

3, pork liver needs to be marinated in advance: pork liver should be marinated after cutting, reducing the time for seasoning and stir-frying in the pot, so that pork liver is tender after cooking. Pickling with cooking wine, vinegar, onion and ginger slices can remove fishy smell; Pickling with salt, soy sauce, sugar and monosodium glutamate can increase the flavor; Sizing with dry starch can make pork liver taste smooth and tender.

4, a little more oil: too large pig liver, less oil is easy to paste the pot.

5, quick fry: countdown to 5 seconds out of the pot, stir-fry the side dishes, and then return to the pot for 5 seconds, so that the pork liver that is quickly fried is very tender.

6, full fire: The best way to keep the ingredients fresh is to shorten the cooking time, and the high temperature will "seal" the umami and moisture in the meat in the shortest time.