To remove the fishy, pay attention to the following points. First, the selection of materials. There are two kinds of pig liver, powder liver and iron liver. Powder liver is fat liver, iron liver is healthy liver. I usually choose iron liver. Because the powdered liver in the cleaning, slicing and stir-frying easily broken. Iron liver is firm and tender, but not easy to break. Second, cleaning. Cut the iron liver into thin slices 4 to 5 millimeters thick, put in a sieve, put under tap water and gently scratched to wash away the blood, and then placed in lightly salted water to soak for 25 to 30 minutes. Because the liver is detoxification and blood organs, soaking is to remove toxins and blood. Third, cooking. Fish out the liver, strain the water and add salt, cooking wine, soy sauce, soya sauce, stir and let stand for about 8 minutes to taste and reserve. Prepare the appropriate amount of ginger, garlic, dried red pepper, garlic cloves standby. Turn on the fire, under the oil burned eighty percent hot, will ginger, garlic, garlic dry pepper put fried incense, put a little salt, and then will be marinated into the taste of pig liver into the pot stir fry to nine mature, dripping a little broth along the side of the pot into the stir-fry, out of the pot before a little white wine, white vinegar to fishy and fragrant. If you like parsley, you can also place a small amount of fishy. Stir fry time length with taste, some people like tender, some people like chewy, but like tender, must be fried to fully cooked.