The liver of a healthy animal is reddish-brown, smooth, glossy, soft, and tender. It can be easily pierced with a finger when cut, and has a fresh and tender taste when cooked.
Rinse the animal liver under running tap water for a few minutes, then soak it in cold water for 30 minutes. Afterward, take it out and clean it thoroughly in fresh water. If you plan to eat it immediately, you can cut the liver into pieces, gently rub and wash them by hand in clean water, then take them out and place them in a plastic or metal colander to rinse clean under the tap. When cooking, be sure to cook it thoroughly until it is completely grayish-brown with no visible traces of blood to ensure it is safe to eat.
Consumption of animal liver should be in moderation. For example, eating pork liver twice a week, 50-100 grams each time, can meet the body's needs for iron and vitamin A.
When eating animal liver, especially pork liver, it is advisable to consume less of other foods high in saturated fatty acids, such as animal fat, fatty meat, cream, butter, and whole milk, to avoid the saturated fatty acids in these foods promoting the human body's absorption of cholesterol from the pork liver. You can eat some soybeans and soy products along with pork liver, because the stigmasterol they contain has a similar structure to cholesterol and can reduce the human body's absorption of cholesterol.