Vermicelli, Spinach and Pig Liver Soup

Name: Vermicelli, Spinach and Pig Liver Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork liver; 50g Rice noodles; 500g spinach; 6g salt; 1 tbsp Cooking Wine; Some Green onion ginger; Some starch

by Gluttonous

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Pork liver among the three main ingredients of "Vermicelli Spinach Pig Liver Soup" should not be used too much, because too much pork liver will affect the umami taste of the soup. At the same time, it is not advisable to eat too much pig liver every time, although the liver has a purposeful health preservation effect. But it is also rich in cholesterol, so you can eat it once a week and don't overdo it each time.

Ingredients

300g Pork Liver
50g Rice Noodles
500g Spinach
6g Salt

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1 tbsp Cooking Wine

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Some Green Onion Ginger
Some Starch

Vermicelli, Spinach and Pig Liver Soup

1. Main ingredients: vermicelli, spinach, pork liver

2. Wash the liver and cut into thin slices

3. Add the cooking wine to remove the peculiar smell, add starch and gently stir evenly to make the paste

4. Wash spinach and cut into sections

5. Sliced green onion and ginger and set aside

6. Boil water in a pot, add the mashed pork liver to blanch, boil it and remove it, wash and set aside

7. Put fresh soup in the pot, add green onion and ginger to boil

8. Add vermicelli and cook until soft

9. Add spinach

10. Bring to a boil and add salt to taste

11. Put in pig liver. Bring to a boil to turn off the fire

12. Put it out of the pot and put it in a bowl, ready to serve

Tips:
1. The pig liver is already 8 minutes old after being blanched, so after putting it in the pot, just bring it to a boil. It shouldn't be cooked for a long time.
2. Fresh soup can use chicken soup or bone soup.