Spinach and pig liver soup(bo cai zhu gan tang )

Spinach and pig liver soup

Introduction:

"Spinach and pig liver soup, blood and calcium, especially suitable for children. Pig liver itself has the function of tonifying liver, nourishing blood and improving eyesight, while spinach has the function of tonifying blood. Pig liver and spinach match, higher nutritional value. It can prevent anemia and night blindness, promote metabolism and promote growth and development

Production steps:

Step 1: raw materials: spinach, pig liver, ginger.
Wash and slice pig liver and soak in water for more than 30 minutes. Change the water and wash it several times. To get rid of the toxin.

Step 2: add appropriate amount of water, oil and salt in the pot, boil, wash spinach, let go of the hot water to change color, pick up.

Step 3: soak the pork liver powder, soy sauce and shredded ginger. Cut hot spinach into sections.

Step 4: put ginger slices in a boiling water pan and bring spinach to a boil.

Step 5: put in the pork liver with good flavor and bring to a boil.

Step 6: change the medium heat to cook for 3 or 5 minutes, season and start the pot.

Materials required:

Pig liver: 150g

Spinach: 200g

Ginger: right amount

Raw meal: a spoonful

Raw soy sauce: a spoonful

Oil: right amount

Salt: right amount

Note: the pork liver mixed with raw meal is still tender after 3 or 5 minutes. Pig liver must be cooked. And it is best to soak for a long time before cooking to remove the toxin in pig liver. Soaked pig liver will be more refreshing. Spinach contains oxalic acid, which affects the absorption of calcium. Put some oil in boiling water, so that spinach will not be astringent.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bo Cai Zhu Gan Tang