Pork liver and spinach soup(zhu gan bo cai tang )

Pork liver and spinach soup

Introduction:

"In the dry autumn, it is suitable to use pig liver and spinach soup. The soup is clear, fresh and sweet, and has the effect of tonifying. Pig liver and spinach are rich in vitamin A, B2, iron and potassium. They are good for treating anemia, angular stomatitis and night blindness besides tonifying liver, eyesight and blood. Therefore, whether for adults or children, it has a very good health function. "

Production steps:

Step 1: wash the liver with water and soak it in white vinegar for half an hour.

Step 2: wash spinach and cut into sections.

Step 3: wash wolfberry, soak in water for a while, slice ginger and set aside.

Step 4: slice pig liver, add proper amount of cooking wine, soy sauce, salt and sugar, add proper amount of starch, grasp well by hand, marinate for 10 minutes.

Step 5: put proper amount of water in the pot, bring to a boil, add spinach and blanch for a while, remove and control the water.

Step 6: put proper amount of water in the pot, bring to a boil again, put in the pig liver, blanch until the pig liver changes color, then remove and rinse it.

Step 7: wash the pan, add appropriate amount of water, bring to a boil, add ginger slices, add appropriate amount of high soup powder, half a teaspoon of cooked lard.

Step 8: add pig liver and wolfberry.

Step 9: add spinach, salt and cook until the liver is cooked.

Materials required:

Pig liver: 350g

Spinach: 150g

Wolfberry: moderate

Lard: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Sugar: right amount

Note: 1. The smell of pig liver is very heavy. Wash it after you buy it and soak it in white vinegar to get rid of the smell. 2. It's best to have high soup. If not, it's OK to use high soup powder.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Zhu Gan Bo Cai Tang