Pork liver is a very nutritious food. According to research and analysis, in addition to containing a large amount of protein and vitamin A, pig liver is also rich in calcium, phosphorus, iron and vitamins B1, B2, etc. From the perspective of traditional Chinese medicine, pig liver is sweet and bitter in taste, warm in nature, and has the functions of nourishing the liver, nourishing blood, and improving eyesight, so it is known as the "nutrition bank". Pork liver is not only an important organ for substance metabolism, but also the main place for detoxification and excretion of certain substances in the body. Certain toxic substances enter the liver with the blood and form substances that are less toxic than the original ones, and are then excreted from the body through bile or urine. Therefore, metabolic toxins accumulate in the pig liver, which may cause health hazards if not thoroughly cleaned. In view of this, don’t rush to cook the fresh liver you just bought. It should be rinsed under the tap for 10 minutes, then cut into slices and soaked in water for 30 minutes. The water should be changed repeatedly until the water is clear to completely remove the poisons in the liver blood and bile. The water for soaking the liver is preferably light salt water. This is because light salt water is in a hypertonic state and can effectively adsorb toxic substances retained in liver tissue through osmosis. After cleaning the pork liver, add rice wine, soy sauce, and dry starch, mix well and make a paste, pour it into a hot oil pan and simmer until the liver slices stand up, take it out and set aside. Heat the oil in the pot, stir-fry the green onions, pour the blanched pork liver slices into the pot, add seasoning and fresh soup and stir-fry briefly, then thicken with a little starch. The pork liver cooked in this way can effectively remove certain toxic substances, kill parasites and pathogenic bacteria, and is also tender and delicious. When cooking, it must be heated until it is fully cooked and turns brown. Do not shorten the heating time just for the sake of a crispy taste.