Yangyan pig liver spinach soup(yang yan zhu gan bo cai tang )

Yangyan pig liver spinach soup

Introduction:

"What about anemia? What should we eat after my aunt left? These are the problems that afflict us. We look haggard and look bad These are a series of problems. How can we solve them? Look at this soup. Would you like to have a try? Then let's learn how to do it with our skillful hands

Production steps:

Step 1: buy a handful of spinach for two yuan

Step 2: five yuan for pig liver

Step 3: wash the bought liver with water and wash off the blood

Step 4: wash the spinach. Note: wash spinach to wash several times, because wash not clean, eat up feel like eating sand, very uncomfortable.

Step 5: cut off the seminal membrane of pig liver, cut into pieces or slices

Step 6: wash the cut liver with water

Step 7: cut spinach into sections

Step 8: heat the pan

Step 9: put in the oil, note: be sure to cool the oil!

Step 10: add onion and ginger to stir until fragrant

Step 11: put in the pig liver

Step 12: stir fry

Step 13: stir fry with a small spoon of cooking wine

Step 14: add the right amount of water

Step 15: cover and boil

Step 16: after boiling

Step 17: add spinach. Note: don't cover the pot after putting the spinach, so the spinach is not so green

Step 18: bring to a boil and add a little salt

Step 19: add a little white pepper before boiling. Because winter is coming, the right amount of white pepper has the effect of warming the stomach

Step 20: get out of the pot

Step 21: eat! Come on, do it!

Materials required:

Pig liver: 300g

Salt: 5g

White pepper: 1 teaspoon

Cooking wine: 1 teaspoon

Spinach: 200g

Scallion: 1g

Ginger: 1g

Note: Winter appropriate to eat pepper, stomach warming effect

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Yang Yan Zhu Gan Bo Cai Tang