Tomato Pork Liver Soup
1.
Wash the liver, slice it, and put it in a bowl.
2.
Add cornstarch, cooking wine, light soy sauce, salt and white pepper to the liver. Grab well and marinate for a while.
3.
Wash the ginger well and finely chop; wash the green onion and chop it; put it together in a plate for later use. Remove the knots of the enoki mushrooms, wash them, and put them in a bowl for later use.
4.
Wash the tomatoes, peel them, and put them in a bowl. (I talked about the past skin method before. If you don't know, you can look at the previous one.)
5.
Dice the tomatoes and put them in a bowl.
6.
Wash the fresh fungus, tear the large one into two, and put it in a bowl for later use.
7.
Add oil to the pot and heat, pour the minced ginger and chopped green onions into the pot, stir fry for a fragrance.
8.
Pour the tomatoes into the pot and stir fry to get the juice.
9.
Add an appropriate amount of water, bring to a boil, and cook the red soup.
10.
Put the enoki mushrooms in the pot and stir fry evenly.
11.
Pour the fungus into the pot and stir fry evenly. Cook for about 5 minutes.
12.
After 5 minutes, pour the marinated pork liver into the pot, gently push and mix well.
13.
After the water is boiled, season with salt, sprinkle in pepper, and mix well to serve.
14.
Bowl!
Tips:
1. If you have tomato sauce at home, you can add an appropriate amount of tomato sauce before adding water to taste better and fresher.
2. Pork liver can be thinly sliced and cooked easily.
