First, pig liver is rich in vitamin A, which can tonify the liver and improve eyesight, prevent eye dryness and fatigue, improve retinal function, enhance vision, prevent myopia, and also have a good preventive effect on night blindness.

Secondly, pig liver is rich in iron and has the function of enriching blood, which is very beneficial to anemia patients.

Stir-fried pork liver is better, 6-7 pieces of pork liver are sliced, then chicken essence and monosodium glutamate, a small amount of white sugar, a small amount of salt, a small amount of soy sauce, a small amount of ginger pickling, chopped green onion, 5 pieces of small Chili sauce, two tablespoons of oyster sauce for later use, put oil in the wok, then stir-fry the pork liver until yellow, then stir-fry the onion and pepper together, and then add oyster sauce.

Eat less pig liver, there are too many toxins. Be sure to clean it before cutting, rinse it with running water, and rinse it after slicing until there is no blood. After draining, add cooking wine to pork liver and marinate for a while. The most important thing is to sprinkle a little sugar on it to lock the water in the liver. When marinating, prepare onion, ginger, garlic and green pepper, pour hot oil into the liver and stir-fry a few times, then add ingredients and stir-fry until the pepper is broken.

I washed it with water just after cutting the liver, and such a small gesture ruined the fresh and smooth taste. After reading it, I tried it at night. Except for the washing steps, the rest were the same as the original frying method, but to my surprise, a fresh and smooth liver tip was finally fried.

Add light soy sauce, cooking wine, 13 incense and balsamic vinegar, continue to stir fry, then add chopped celery and pepper, continue to stir fry until cooked, and add monosodium glutamate.

I think pork liver with celery is the best, because celery is rich in protein, vitamin C and radish. Eating celery has the functions of lowering blood pressure, relaxing bowels, moistening lungs and relieving cough, so celery and pig liver are combined. You complement each other and restrict each other.

Then leave the bottom oil in the pot, stir-fry minced garlic and Jiang Mo, add radish and fungus, add salt, sugar and vinegar, and finally add melon slices and pork liver and stir well, and you can go out of the pot.