Pork Liver Vermicelli Soup

Name: Pork Liver Vermicelli Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Vermicelli; Some Pork liver; Some carrot; Some Black Fungus; Some parsley; Some Water-fat yuba; Some shallot; Some ginger; Some garlic; Some starch; Some salt; Some Cooking Wine; Some Soy sauce; Some pepper; Some sesame oil; Some Cooking oil

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Pig liver vermicelli soup] There are many kinds of noodles for making delicious soup with raw pork liver, such as rice noodles, potato noodles, sweet potato noodles, fern root noodles, mung bean noodles and so on.
The vermicelli here refers to sweet potato flour.
The difference between vermicelli and vermicelli is that one is thicker and the other is thinner. There are also wide vermicelli from the same family. Because of their different shapes, they are eaten differently. Fried vermicelli with eggs, stewed pork vermicelli, vermicelli soup, pork belly Braised Fenpi and so on.
The powder I used today was sent by a friend. I bought it in my hometown. It is said to be pure powder, that is, it is relatively primitive without additives. It does not look so beautiful, but the taste is really good.

I have always been quite confused about pig liver soup. A few days ago, a few friends chatted together and said that they used pig liver to cook porridge for the child and put a lot of things in, but the child did not eat a bite. Asked what was going on, my friend said that the pork liver was chopped into small pieces, and what was added... After listening to it, I understood almost the same. The pork liver was put directly into the pot without treatment, and it was chopped into small pieces. Nothing. It will be delicious.
Decided to make pork liver soup once.
My daughter doesn't like to eat pork liver very much, but she likes it when it is cooked like this. This is how the cooking is, and it may surprise you with the taste!
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Pork Liver Vermicelli Soup

1. Fresh pork liver.

2. Wash the liver and cut into thin slices, add cooking wine, flour, vinegar, and wash.

3. Soak with green onion and ginger water after washing.

4. Other ingredients needed to make the soup, fungus and yuba are soaked in advance. Shred carrots. Cong Jiang Suan changed the knife.

5. Pour oil in the wok and fry the chives, ginger and garlic.

6. Stir fragrant carrots.

7. Change the soaked black fungus to the pan and fry it slightly.

8. Add boiling water or stock to boil.

9. Use this time to wash out the liver.

10. Chopped coriander, make a bowl of starch water

11. When the water in the pot is boiled, add the soaked vermicelli and yuba.

12. Slide the liver into the pan when boiling again

13. Divide the pot and push it gently with a spoon.

14. After the soup is opened, add salt, pepper and light soy sauce to taste. Pour starch water and stir evenly.

15. Put the chopped coriander before serving and pour the sesame oil.

Tips:
Soak the vermicelli in advance. If you eat it in a hurry, you can soak it in a blister of about 80 degrees, which will save time.

Yuba also needs to be soaked in advance.

Adding flour, cooking wine and vinegar when cleaning pig liver can remove the peculiar smell very well.