Salted pork liver

Growing old, you can't afford to be young, you can't pay attention, you have to make up for it. When the circulation of blood is weak or insufficient, women meet with yellow atrophy, agitation, dizziness, dysentery, obese, red date, red beans, fish glue, oscillation, cinnamon and glue as good foods for managing the blood. In fact, there's one other thing that's good for gas. It's the liver. Many will surely feel that the liver, as a poison in the pig, has a high cholesterol and is not eaten well. In fact, any food must have its benefits, be properly handled, properly cooked, and have a proper diet. Pork liver, which has not been eaten since childhood, always found it to be very odious, until last year I was forced to eat it after having been asked to do so once a month. I couldn't do it myself at first, but it took me a long time to get my boss to put some liver in the soup. Once accepted, it becomes clear that, as long as the liver is properly cleaned and treated, cooking with more heart can best correct its taste or is acceptable. As for the high cholesterol mentioned earlier, the liver has unique nutritional values that cannot be compared to other foods. For example, the vitamin A content of the liver is greater than milk, eggs, meat, fish, etc., which protects the eyes from drying and fatigue; the liver is rich in proteins, egg phosphorus and trace elements that contribute to the intellectual and physical bone development of children; and the liver is also rich in iron and phosphorus, which are essential ingredients for blood creation, which are better nutrients for children with nutritional anemia, as long as it is safe to eat as long as it is controlled. As for cooking methods, I accept liver, but I'm afraid to have liver cut, and I don't like it that way, either in taste or in practice. It's very convenient for a lazy guy like me。