Pork Liver and Spinach Soup
by The fat of the bubble
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The white tendons are removed from the liver and processed into thin slices. Add white vinegar and soak for about 30 minutes. Then scrub with cold water several times for later use. Wash the spinach and blanch it in water.
2. Add cooking wine, salt, and cornstarch to the pork liver slices and stir evenly, and marinate for a delicious taste.
3. Heat the pan with oil, add the pork liver slices and stir-fry until they are ripe.
4. Bring an appropriate amount of water to a boil, and remove an appropriate amount of foam. Add thick soup and spinach.
5. Put a few drops of sesame oil on it at the end.
