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

Spinach and pig liver soup

Introduction:

Spinach is a seasonal vegetable in spring. It can nourish yin, moisten dryness, soothe liver and nourish blood. It has a good adjuvant effect on hypertension, dizziness, diabetes and anemia caused by insufficient liver yin in spring. Spinach contains the trace element magnesium will also be in the muscle carbohydrates into available energy, thereby increasing muscle strength. Pig liver contains a variety of nutrients, it is rich in vitamin A and trace elements iron, zinc, copper, and fresh and delicious

Production steps:

Step 1: cut the fresh pig liver into thin skin, wash 3-5 times until the water becomes clear, put it in clear water and soak it for about half an hour.

Step 2: remove the soaking water and drain it.

Step 3: add appropriate amount of salt, monosodium glutamate, pepper and cooking wine.

Step 4: stir well and marinate for 10-15 minutes.

Step 5: put in a small spoon of flour.

Step 6: mix well and set aside.

Step 7: remove the roots of spinach, wash and cut into small sections.

Step 8: boil water in a pan, cover spinach with water.

Step 9: after the spinach is out of the pot, add cold water and drain.

Step 10: bring water and ginger slices to a boil.

Step 11: bring the water to a boil and add the spinach.

Step 12: bring to a boil over high heat, add the liver and bring to a boil for 2-3 minutes.

Step 13: seasoning with salt before leaving the pot.

Step 14: spinach and pig liver soup

Materials required:

Spinach: moderate

Pig liver: moderate amount

Ginger slices: appropriate amount

Small powder: appropriate amount

Salt: right amount

MSG: right amount

Pepper: right amount

Cooking wine: moderate

Note: pepper, cooking wine have the role of deodorization.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Xian Tang Bo Cai Zhu Gan Tang