Buy pork liver. Dissection. Of course what the knife has been versed in is OK fine fine-cut come beautiful. The informal be sure to that nevertheless oneself eat is OK.

Garlic bolt dissections. Hum. I know some places are in charge of this liver mosses calling garlic. Green is OK much point of tangency.

Water of pork liver scald. Fry go, need not scald is ripe. It is easy to be fried again at the back of familiar saying old. Scald is over to be washed with clear water.

Pork liver enters a bit yellow rice or millet wine, knead with the hand ah knead. I did not put starch, because be disinclined,put.

Remember first decoct ginger garlic, put onion again next, otherwise ginger garlic has not given sweet smell, green was papered.

Fry garlic bolt first next, half ripe put pork liver again. Join unripe smoke, liquor. If want a bit more good-looking can add often smoked.

Perfect give boiler! ! ! I like a bit small anxious taste, not good-looking but delicious.