Spinach and Pork Liver Soup

Name: Spinach and Pork Liver Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Pork liver; 200g spinach; 15g Wolfberry; 3g salt; 2g White pepper; 5g Corn flour; 10ml Cooking Wine; 10ml Cooking oil

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

E-commerce is gradually entering the theme of life, and people are becoming more and more dependent on electronic products. Every day, computers and mobile phones can't stop, goji berries improve their eyesight, and eat as much as possible.
Spinach contains iron and has a good hemostatic and hemostatic effect. Pig liver can nourish the liver and nourish blood. The two foods are the same, and the same nourishes blood and deficiencies. It has a strong nourishing and therapeutic effect on anemia.

Ingredients

Spinach and Pork Liver Soup

1. Fresh pork liver, cut into small pieces, soak in light salt water for 3 hours, change the water two or three times in between.

2. A handful of spinach.

3. Prepare ginger and wolfberry.

4. After slicing, rinse under running water and soak for 30 minutes after the turbid water becomes clear.

5. Remove the pork liver, add appropriate amount of salt, cornstarch, cooking wine, white pepper, mix well and marinate for 10 minutes.

6. Remove the old leaves, soak them in light salt water for 10 minutes, wash and pinch them into two sections by hand.

7. Heat the pan with cold oil and put the ginger wire into the pan.

8. Add the right amount of water.

9. After the water is boiled, add the marinated liver.

10. The soup is boiled again and put into the rinsed wolfberry. Use a colander to remove the boiled blood foam.

11. Next spinach section.

12. Cook until the leaves change color, add salt to taste after the soup is boiling, and then serve.

Tips:
1: When cooking pork liver, you can't just pursue tenderness blindly. It must be completely discolored and can be eaten without any blood streaks.