The following are the ways to make delicious and tender fried pork liver:

1. Repeated soaking and rinsing: The purchased pork liver should be soaked and rinsed repeatedly because there is a lot of blood and mucus in the liver. , only after full soaking and rinsing can the blood and mucus between the layers be removed, and the pork liver can be eaten with confidence. Only after the pork liver is cooked, will it be crisp, tender and delicious.

2. Don’t cut the pork liver too thin: cut the pork liver into 2-3 mm thick.

3. Pork liver needs to be marinated in advance: the pork liver needs to be marinated after being cut to reduce the time for seasoning and stir-frying in the pot, so that the pork liver will be more tender after being cooked. Adding cooking wine, vinegar, green onions, and ginger slices to marinate can remove the fishy smell; adding salt, light soy sauce, sugar, and MSG to marinate can enhance the freshness and flavor; adding dry starch for sizing can make the pork liver taste smooth and tender.

4. A little more oil: Pork liver that has been starched will easily burn into the pot if less oil is added.

5. Quick stir-fry: Count down for 5 seconds to take out the pan, stir-fry the side dishes, and return to the pan for another 5 seconds. The pork liver cooked in this way will be very tender.

6. High heat throughout the process: The best way to maintain the freshness of ingredients is to shorten the cooking time. High temperature will "seal" the flavor and moisture in the meat in the shortest possible time.