Hakka Wolfberry Leaf Pork Liver Soup

Name: Hakka Wolfberry Leaf Pork Liver Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wolfberry leaves; 100g Pork liver; 100g Lean meat; 1 tablespoon Cooking Wine; Some oil; Some salt; a little ginger; 1 tablespoon Corn flour

by Black cat sheriff kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It is stated that Yuanbo’s Hakka cuisine starts a day’s breakfast with this wolfberry leaf and pig liver soup. According to the Hakka people’s dietary culture, pickled noodles with wolfberry leaf and pig liver soup is the most common breakfast habit.

Ingredients

1 piece Wolfberry Leaves
100g Pork Liver
100g Lean Meat
1 tablespoon Cooking Wine
Some Oil
Some Salt
a little Ginger
1 tablespoon Corn Flour

Hakka Wolfberry Leaf Pork Liver Soup

1. Prepare materials.

Hakka Wolfberry Leaf Pork Liver Soup recipe

2. After washing and soaking the liver for 1 hour, cut into thin slices with the lean meat. Add ginger, cooking wine, cornstarch, oil and salt, mix well.

3. Boil the water and pour in the liver and lean meat, blanch it quickly and remove it.

4. Put water in the boiling pot, add some oil to boil, and pour in the washed wolfberry leaves.

5. Put the pork liver and lean meat just blanched in the pot, cook for 2 minutes on high heat, and season with salt.

Tips:
Soaking, pickling and watering the fresh pork liver is to remove the fishy smell of the liver. You can also remove the bad substances in the liver congestion as much as possible, so that the processed liver will be more healthy to eat. , Put the oil in the water first and then put the wolfberry leaves in order to keep the boiled wolfberry leaves green.