Pork liver and spinach soup
In autumn when the weather is dry, it is suitable to use pig liver and spinach soup. The soup is clear, fresh and sweet, and has the effect of Tonifying the shape. Pig liver and spinach are rich in vitamins A, B2, iron and potassium. They can be drunk in soup with one meat and one vegetable. In addition to tonifying the liver, eyesight and blood, they are also good for the treatment of anemia, angular stomatitis and night blindness. Therefore, it has a good health preserving effect for both adults and children.1. Pig liver has a strong fishy smell. Wash it and soak it in white vinegar to remove the fishy smell.2. It's best to have soup. If not, you can use soup powder.
Step 1 . Wash the liver with water and soak it in some white vinegar for half an hour.
Step 2 . Wash spinach and cut into sections.
Step 3 . Wash the medlar and soak it for a while. Slice the ginger and set aside.
Step 4 . Cut the pork liver into thin slices, add an appropriate amount of cooking wine, soy sauce, salt and sugar, add an appropriate amount of starch, grasp evenly with your hands, and marinate for 10 minutes.
Step 5 . Put an appropriate amount of water in the pot, boil it, add spinach and blanch it, remove it and control the water.
Step 6 . Put an appropriate amount of water in the pot, boil it again, add the pig liver, blanch it until the pig liver changes color, remove it, and rinse it.
Step 7 . Wash the pot, add an appropriate amount of water, bring to a boil, add ginger slices, add an appropriate amount of high soup powder, and half a spoonful of cooked lard.
Step 8 . Add pork liver and medlar.
Step 9 . Add spinach, add some salt, and cook until the liver is cooked.
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