2, then we will wash the pig liver wipe off the surface of the water, flat on a plate, attached to the plastic wrap, placed in the refrigerator freezer for 30 minutes, so that the pig liver is frozen state, so that the slices will be good cut and save energy. Be sure to cover with plastic wrap or the top layer of the liver will dry out. Pork liver after washing with a towel to absorb the water, so that the color of fried pork liver is beautiful, not black.
3, pig liver slicing should pay attention to, the knife is a 50-degree angle diagonal cut thin slices, pig liver horizontal split, thin thickness in 3 ~ 5 mm or so, remove the fascia and fat. Rinse again with running water until no more blood seeps out, remove the toxins remaining in the liver. Do not slice the liver too thin, otherwise it will harden when heated. A thickness of about 4 mm is most suitable, and the liver will be more flexible when stir-fried. One point to note is that re-slicing pig liver should not be over-washed, if all the mucus is washed off, the flavor will not be fresh. Many cooks do not understand the characteristics of pig liver, that slicing and then wash will be cleaner, in fact, the mucus is pig liver is fresh and tender substances.
4, finally, the cut liver in the strainer standby, clean and dry again. When we start marinating, we need to use large onions, large ginger, salt, chicken powder, cornstarch and cooking wine. First, chop the green onion and ginger with a knife, then cut into small pieces, then take the appropriate amount of salt, chicken powder, cornstarch and cooking wine, then add to the pork liver and mix clockwise with your hands. Stir clockwise with your hands. Then, add the green onion and ginger. Stir well and leave it for 30 minutes, then we can cook our favorite pork liver. In addition; the cooking time of pork liver should not be too short, otherwise it can neither effectively remove the poison nor kill the germs and parasite eggs. You should stir-fry the liver until it turns completely gray-brown and no blood is visible.