The correct way to fry pig liver is this: wash the pig liver raw materials, cut into small thin slices, add yellow wine, soy sauce, dry starch, mixing and sizing, pouring into the hot oil pot blanch until the liver slices stand up, full, fish out and wait for use. Pan left oil heating, put onion stir-fried, the blanch blanched pork liver slices poured into the pot, plus seasoning broth slightly fried, and then thickened with a little starch can be. This method of cooking pig liver, taste fresh, smooth and tender. Due to the short heating time, the moisture and nutrients contained in the raw materials, can be basically no loss.