Pork liver is a kind of ingredient that cooks very easily, so it shouldn't be added too early.
It should be added right before the dish is about to be served, when the pork liver's texture will be soft and tender, and fully flavorful.
If it's overcooked, the pork liver will turn dry and bitter, feeling like chewing on sand.
The broth in the pot needs to be simmered longer to fully extract the aroma of dry yellow sauce and mushroom soup. Meanwhile, Lin Xu spends some time crushing a bit of garlic paste in the garlic mortar, and he also chops some garlic.
Garlic is the soul of Fried Liver; it needs to be added more than three times during the entire preparation process.
The first time is when whole garlic cloves are added while sautéing the dry yellow sauce, the second when garlic paste is added to enhance flavor, and the third when chopped garlic is sprinkled just before serving.
Sometimes, to enhance flavor, garlic needs to be added twice.
