1. Cut the pork liver into thin slices, soak in water for a while, then replace the water when the water turns red.
2. Wash the wet pho from the supermarket and dry.
3. The lean meat is also thinly sliced, a little salt, a little starch, a little oil, and marinate for a while.
4. Pour out the soaked liver, add a little salt, a little starch, and a little oil, and marinate it for a while.
5. Wash the vegetables and shiitake mushrooms, and cut the shiitake mushrooms into thin slices. Start to boil water in a pot on the stove.
6. After the water is boiled, pour the pho to boil it for a minute and then pick it up. If it is troublesome, you can leave it hot and boil it directly in the soup later.
7. Put the hot pho into a bowl.
8. Blanch the pho and then blanch the vegetables to change the color.
9. Scoop up the blanched vegetables and put on the pho.
10. Pour out the hot powder water, re-boil a little water or take a small pot and boil an appropriate amount of water. Pour the meat slices after the water is boiled.
11. After the meat slices change color, pour the shiitake mushroom slices. Add a little salt, a little light soy sauce, and a little oil to adjust the flavor.
12. After the shiitake mushroom slices are boiled softly, pour into the liver. When the liver is completely discolored, turn off the heat. After cooking for a long time, the liver will become old and not tasty.
13. Pour the soup into a bowl of pho, mix well to eat, it's very fresh.
Tips:1. The liver should be dark red in normal color, not black.
2. First slice the pig liver and soak in the blisters to remove the blood inside. When it is cooked, it will be cooked well, and it will be too old to chew when it takes a long time.
3. Don't cook the pho for too long. It will be ready in about a minute. If it takes too long, it will not taste good if it is cooked.
