Pork liver is very tasty and very nutritious food, the following will teach you to use pork liver fried vegetables, very tender and nutritious. Ingredients: pig liver, onion. Practice: 1, pig liver under the tap repeatedly rinsed to no blood, and then soaked in water for half an hour, removed and cut into roughly 0.5CM or so slices. Rinse again with water repeatedly until no blood. 2. Boil a pot of water, turn off the heat. Cut the liver into the water, immediately with a slotted spoon, and then rinse with cool water to drain until ready to use 3. Onion washed and peeled, cut into thick julienne strips. Prepare a small bowl, put a small spoonful of starch, add water and mix well into water starch 4. hot frying pan, oil, onion filaments into stir-fry until soft, into the liver stir-fry for a few moments, put a little wine, soy sauce, salt, sugar, chicken essence quickly stir-fry well, and then put the water starch and mix well, dripping a little sesame oil out of the pot Pork liver is rich in iron, phosphorus, which is indispensable to hematopoietic raw materials, pork liver is rich in protein, lecithin and trace elements, is conducive to Children's intellectual and physical development. Pig liver is rich in vitamin A. Eating pig liver can gradually eliminate eye diseases. According to recent medical research, pig liver has a variety of anticancer substances, such as vitamin C, selenium, etc., and the liver also has a strong cancer inhibition and anti-fatigue special substances liver is the organ of storage nutrients, but also a detoxification organ, and constantly play its role in detoxification, metabolized by the liver, the toxic substances and detoxification products can be discharged with the secretion of the bile, out of the body, so, the normal liver itself is non-toxic, can be safely consumed. So, normal liver itself is non-toxic and can be consumed without worry. Pig liver can be categorized: yellow sand liver, oil liver, pig mother's liver, blood liver. Yellow sand liver: liver body is soft and yellowish. Oil liver: (sheep liver) liver body is soft and shiny. Porcine liver: the liver body is rough and hard, mostly with reticulation root color with bluish. Blood liver: the body is full of blood often with blood oozing out, the color is slightly blue, with fishy withered. 1. Liver is the body's largest toxic transfer station and detoxification organs, so buy back the fresh liver do not rush to cook, the liver should be placed under the tap rinse 10 minutes, and then placed in the water to soak for 30 minutes; 2. treatment of anemia with spinach is best; 3. pig liver should be cut now to do, fresh pig liver cut and placed for a long time after the bile will flow, not only the loss of nutrients, and after frying, there are a lot of particles condensed in the liver, affecting the appearance and quality, so the liver should be cut now, fresh pig liver cut after placing for a long time will flow, not only loss of nutrients, but also fried after there are many particles of condensation in the liver, affecting the appearance and quality, so the liver can be used for the treatment of anemia. So after slicing the liver, it should be quickly mixed with seasoning and wet starch and put into the pot as soon as possible. Pork liver to fry tender, one is not too thin, too thin, then very easy to fry old. There is also a method I often use: is to boil a pot of water, turn off the fire, soak and cut into slices of pig liver quickly into the water, immediately picked up, cooled and drained and then fried, so that the processed pig liver fried out of the very tender, which is the result of many tests. Pork liver's is indeed very delicious and tasty.