Chinese cabbage and pig liver soup(xiao bai cai zhu gan tang )

Chinese cabbage and pig liver soup

Introduction:

Production steps:

Step 1: 1. Remove the yellow leaves from the cabbage and clean it.

Step 2: 2. Cut the fresh pig liver into slices, not too thin.

The third step: 3, give the pig liver code a little salt, Baijiu, pepper noodles, water, starch, MSG evenly pickled and tasty.

Step 4: 4, hot pot into lard, hot oil into ginger, pepper, salt, and then add water to boil.

Step 5: 5, put the cabbage in the pot for a little hot, take it out and put it in the bowl.

Step 6: 4, hot pot into lard, hot oil into ginger, pepper, salt, and then add water to boil.

Step 7: 6. Put the pickled pork liver into the boiling soup in turn, cook for a while, sprinkle a little chicken essence and MSG.

Step 8: 7. Pour the cooked pig liver soup into the cabbage and sprinkle with scallion.

Step 9: 8. Mix a bowl of dipping materials: salt, chili oil, zanthoxylum oil, ginger and garlic, monosodium glutamate and scallion.

Materials required:

Fresh pig liver: appropriate amount

Chinese cabbage: moderate

Lard: right amount

Salt: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Pepper noodles: right amount

MSG: right amount

Chicken essence: appropriate amount

Baijiu: moderate amount

Starch: right amount

Chives: right amount

Garlic: right amount

Chili oil: moderate

Zanthoxylum oil: right amount

Note: 1, pig liver must choose fresh color, and elastic. 2. Pig liver should not be boiled for a long time, just cooked. 3. The dip can be sour or spicy.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiao Bai Cai Zhu Gan Tang