Spinach and Pork Liver Soup
Overview
There is no taboo against offal, in fact, pork liver is quite delicious. Many people like to stir fry, it is fragrant but also very oily. I still like to cook soup, which is light. Spinach and pork liver soup seems to be a classic soup that nourishes blood and nourishes the liver. It is said that spinach is rich in iron and has a good blood-producing and hemostatic effect; pork liver can nourish the liver and nourish blood. Used together, the two have the effect of nourishing blood and replenishing deficiency, and have strong nourishing and dietary therapeutic effects on various anemias. Spinach has a lot of oxalic acid and astringent taste, so it is customary to blanch it and use it instead of the soup. It is said that this can also prevent stones. Pork liver is easy to cook. If you don't pay attention, it will become old and tough. Cut into thin slices, add water to the pot, turn off the heat, stir twice with chopsticks, scald the liver slices with the temperature of the water, and then remove from the pot. This kind of liver slices tastes smooth and tender, and is very suitable for people with weak teeth.
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Ingredients
Steps
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Main ingredients
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Wash and drain spinach
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Place in a pot of boiling water and blanch until cooked
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Remove and drain, set aside
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Wash the pork liver and cut into thin slices
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Add salt and mix well
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Add starch and mix well
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Pour cooking wine
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Mix well and set aside
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Put the broth into the pot, add ginger slices and bring to a boil
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Pour in spinach
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Bring to the boil again, pour in the pork liver, and turn off the heat
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Use chopsticks to stir gently and stir a few more times
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Add salt
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Pour into a bowl, sprinkle with chopped green onion and pepper and serve
