Stir-fried Pork Liver and Spinach

Overview

The combination of pork liver and spinach not only reflects the more balanced and reasonable combination of meat and vegetables, but also complements each other's disadvantages. Since the liver is the detoxification organ in the body, some toxic ingredients must remain. Green spinach contains a large amount of vitamins and fiber, which can detoxify the liver. But be careful: spinach contains a lot of oxalic acid, so it should be blanched in boiling water before cooking to avoid hindering the body's absorption of calcium. In addition, liver cholesterol is high, so patients with fatty liver, hypertension and coronary heart disease should eat less.

Tags

• hot dishes
• home cooking
• beginning of spring
• spring recipes
• cooking wine
• garlic slices
• light soy sauce
• oil
• pork liver
• spinach
• starch
• wolfberry
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Cut the pork liver into thin slices and marinate with salt, starch, cooking wine, light soy sauce and other seasonings;

   

3. 3 Boil water in a pot, add a little salt and a few drops of oil, blanch the spinach until it changes color, take it out and set aside;

   

4. 4 Heat oil in a pan, add garlic slices and stir-fry;

   

5. 5 Stir-fry until fragrant, add marinated pork liver and stir-fry;

   

6. 6 Stir-fry the pork liver until it changes color, add the blanched spinach and stir-fry;

   

7. 7 Finally add salt to taste;

   

8. 8 Transfer to a plate and garnish with a few wolfberries.

   

9. 9 It's served.