Fried pork liver to be smooth and tender to taste the specific steps are as follows:

1, pork liver cut 2 mm thin slices, pat starch kneaded for 1 minute, wash until the water is clear and pinch the water dry. Because the liver itself has more bacteria and fishy water, if you do not slice how to rinse is difficult to clean, and the starch itself adsorbent strong, so the liver first sliced and starch kneaded evenly and then rinsed to the state of the water, the liver can be quickly washed and tender meat, and the subsequent easy to taste;

2, the bowl with a pinch of salt, half a spoonful of pepper, half a spoonful of oyster sauce, a pinch of sugar, a few drops of soya sauce, 2 tablespoons of starch! Scratch well, marinate for 10 minutes. Because the pork liver slices are easy to fry, so the seasoning is very difficult to add flavor, you should wash the pork liver directly after the seasoning marinade flavor, pepper is to taste the aroma, oyster sauce, sugar, the main freshness, soy sauce color to increase appetite, seasoning all add all the recommendations and then shoot on the starch to lock the juice, to avoid the pork liver is seasoning marinade dehydrated instead of easy to get old, marinate for 10 minutes together with the flavor of the non-dehydrated;

3, start the pot Hot oil under the ginger, garlic and dried chili pepper burst incense, high heat under the pig liver quickly scattered fried, fried about 10 shovel stereotypes. At this time with other fried vegetables as first incense spices, and then need to open the fire under the pig liver quickly stir-fried to stereotypes, to ensure that the outer layer of the pig liver quickly stereotypes and does not flow out of the juice, lock tender taste;

4, a spoonful of soy sauce drizzled along the pan, and then stir-fried 8 shovels can be installed on the plate. At this time and then into the other easy to cook vegetables quickly stir fry, add chili noodles because easy to cook and mention the spicy flavor, add soy sauce is to mention the sauce needs to be drizzled along the side of the pan to stimulate the sauce flavor, and finally while hot to fry 8 shovels can be out of the pan, commonly known as the "pig liver eighteen shovels".