Fungus and Pork Liver Soup

Name: Fungus and Pork Liver Soup
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 260g Pork liver; 6g Fungus; 40g Peanut oil; 2g salt; 20g Cooking Wine; 1 piece ginger; 1 Chives; 0.1g Thirteen incense

by Heart moves

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

The iron content in black fungus is extremely rich, so eating fungus can nourish the blood and keep the face, make the skin ruddy, radiant, and prevent iron deficiency anemia; black fungus contains vitamin K, which can reduce blood clots and prevent thrombosis. It has the effect of preventing atherosclerosis and coronary heart disease; the gum in the fungus can absorb and concentrate the dust and impurities remaining in the human digestive system and excrete it from the body, thereby clearing the stomach and purging the intestines. Endogenous foreign bodies such as kidney stones and kidney stones also have a significant resolving function; black fungus contains anti-tumor active substances, which can enhance the body’s immunity, and regular consumption can prevent cancer and fight cancer.
This fungus pig liver soup is delicious and nutritious. Regular consumption can promote blood circulation, remove blood stasis, improve eyesight and blood, improve body immunity, and is especially suitable for women to maintain health.

Ingredients

260g Pork Liver
6g Fungus
40g Peanut Oil
2g Salt
20g Cooking Wine
1 piece Ginger
1 Chives
0.1g Thirteen Incense

Fungus and Pork Liver Soup

1. Wash the liver and soak it in clean water for two hours. Change the water several times during the period. After cutting into thin slices, rinse again to control the moisture content.

2. Soak the fungus in warm water and wash it off

3. Wash the chives and cut the chopped green onion, peel off the ginger, wash and slice

4. Raise the frying pan, put ginger slices and sauté

5. Put the pork liver and stir fry until the color changes, pour in the cooking wine and stir well

6. Add fungus and stir well

7. Pour in water and bring to a boil on high heat

8. Sprinkle salt

9. Sprinkle thirteen spices to taste

10. Sprinkle chopped green onion, ready to cook

Tips:
Pork liver is the largest poison transfer station and detoxification organ in pigs, so don’t rush to cook the fresh liver you bought back. Rinse the liver under the tap and then soak it in clean water for two hours, changing it several times during the period. water.