Slice the pig liver and wash it with clear water until the pig liver turns white and the blood is basically gone. Drain the water thoroughly and add rice wine, ginger slices and a few drops of soy sauce. Don't use too much soy sauce at this time, mainly for preliminary coloring and seasoning. Add a little starch, but not too much The starch is fried too much and the paste collapses, which is not good-looking. Slice the onion and set aside. Coming out of the oil pan, when it is seven or eight minutes hot, the pork liver will be fried soon, and it feels that the pork liver can be filled out with a little tightening. Another oil pan, 89% cooked, stir-fry some sauce; If you don't use soy sauce, you can use soy sauce or ordinary soy sauce. No matter what you use, stir-fry the water in the soy sauce, add some sugar to make it fragrant, and then add pork liver slices and green onions to stir-fry.

? Sauced pork liver needs a high degree of heat. It is said that it is fried ten times and eight times. If the action is slower and faster, the effect will be much worse. In addition, the thickness of the pot and the size of the heat will directly affect the quality of a plate of sauced pork liver. You still have to keep groping on your own. According to chef Deng Huadong, there is a chopped pork liver in Sichuan cuisine, which was once an examination dish and a specialty of Sichuan Taoist Zhang Huaijun. Reading the real chapter of home cooking is an example.

? In the past, when cooks cooked fried pork liver and fried double crisp dishes, they would calculate the distance from the kitchen to the dining table, and take into account the time when the dishes were served at the back end of the basin, because the heat was still pushing the inside of the cooked food. Why is the "chef's table" delicious? The same is true: the distance from the pot to the table is zero and the temperature is not bad.

? When you get good ingredients for your brother to eat alone, let him sit on the kitchen stove and eat one by one. Naturally, I don't have the ability to accurately grasp the temperature. It's nothing more than hot cover and three ugliness, as well as China's home-cooked cooking. Why bother to eat when it's cold?