Question 1: How to cut vegetables beautifully, especially pork liver, into a triangular shape. First, cut the pork liver into thin diagonal strips, and then cut it into slices.

Question 2: How to cut the pig liver. First, we need to wash the pig liver bought from the supermarket, cut it crosswise, and remove the fascia and fat. Of course, if it is bought in small pieces from the supermarket, The fascia and fat have been removed when sold, and they only need to be washed.

Then we need to wipe off the water on the surface of the washed pork liver, place it flat on a flat plate, cover it with plastic wrap, and place it in the refrigerator freezer for 30 minutes. Keep the pork liver in a slightly frozen state, so that it will be easier to cut and more labor-saving when slicing. (Note that the plastic wrap must be attached when freezing, otherwise the top layer of the pork liver will dry out)

When slicing the pork liver, the knife should be at a 50-degree angle, as shown in the picture. The thickness can be controlled at about 3 mm. If the pork liver is slightly frozen, it should be cut thicker, because the pork liver will naturally become thinner after it melts due to the ice water.

Put the sliced ??pork liver into a bowl and rinse it with water to wash away as much blood as possible, which will reduce the so-called fishy smell.

After rinsing, place the pig liver on the fence and drain the water. Ready to marinate. When pickling, we need green onions, ginger, salt, chicken powder, cornstarch, and cooking wine.

First, we smash the green onions and ginger with a knife, and then cut them into small pieces and segments. Next, mix an appropriate amount of salt, chicken powder, cornstarch and cooking wine, add it to the pork liver, stir gently with your hands clockwise, and then add scallions and ginger. Mix well. After leaving it for 30 minutes, you can cook our favorite pork liver dishes.

Question 3: How to deal with fresh pork liver? Cut it into pieces first, then put it in a bowl, and then add ginger. Garlic, salt, wine. Then stir the seasonings. After stirring evenly, let it sit for half an hour to allow the flavors to infuse. When cooking, just add some oil and put it in boiling water. When the water boils, pour it in and season it according to your personal taste. This is a simple method.

Question 4: How to cut raw pork liver? Boil the water in the pot Open, then put the pork liver into the boiling water for 15 seconds, take it out and wash it with cold water before cutting it.

Question 5: What are the tips and methods for cutting raw pork liver? It should be sharp, the knife should be applied lightly and the knife should be closed quickly. Push or drag the knife to cut. In addition, you should hold the raw materials gently and do not press them hard

Question 6: How to cut pork liver? The knife should be thin and sharp, the cutting board should be flat, and the technique should be skillful and feelable. Use the push knife technique (always make the blade contact the pig liver from the front section and then 'push' forward, including the 'cut', 'li' and 'cut' movements [cannot be explained in words, only the heart understands], push straight to the back section of the blade and just cut off one piece). If you are right-handed, you should use your left hand to press the cut pig liver evenly and firmly (the four fingernails are slightly bent toward the palm, and the knife surface is close to the middle joint of the middle finger) to prevent it from sliding. This is repeated. But if you want to cut evenly, you must practice regularly. It cannot be achieved overnight.

Question 7: How to cut pig liver 1. It is best to make a cut along the large blood vessels and then remove the large blood vessels.

2. Before cutting, it is best to soak the pig liver in water for a while to soak out the blood in the pig liver to remove the fishy smell.

3. Soak the pig liver as a whole, not after slicing. , otherwise there will be no pork liver flavor and a lot of water will be released during frying

4. Wait until it is almost cooked before cutting, do not cut it early

5. Add a little after slicing Mix cooking wine, salt, and starch, and marinate for a while to add flavor

6. Do not make the oil in the pot too hot when frying

Question 8: How to cut the pork liver into even thin slices It needs to be thin and sharp, the cutting board needs to be flat, and it needs to be technically proficient and feelable. Use the push knife technique (always make the blade contact the pig liver from the front section and then 'push' forward, including the 'cut', 'li' and 'cut' movements [cannot be explained in words, only the heart understands], push straight to the back section of the blade and just cut off one piece). If you are right-handed, you should use your left hand to press the cut pig liver evenly and firmly (the four fingernails are slightly bent toward the palm, and the knife surface is close to the middle joint of the middle finger) to prevent it from sliding.

This is repeated. But if you want to cut evenly, you must practice regularly. It cannot be achieved overnight. As for making it non-mushy, non-sticky, and tender during the frying process, you need to coat the cut pork liver evenly with egg white or starch, and add the heat. These are technical issues in cooking and are not what your question requires.

Question 9: How to cut pork liver easily? Put it in the refrigerator to chill, and then cut it after it is set. It will be cut evenly. Remember not to freeze it too hard