Exercise:
1. Slice pork liver, wash it under the tap and soak it in plenty of water for about an hour. Because the liver is an organ for detoxification, the toxins are washed away by soaking and washing.
2. Boil the water in the pot, put the soaked pork liver into the water, squeeze out the blood foam forcibly, and then rinse it under the faucet.
3. Wash the whole spinach and remove the ginger, onion and garlic.
4. Put pork liver, ginger, onion and minced garlic into the soup pot, pour in Huasan wine, put in oil, bring to a boil over high heat, turn to low heat, cook until the soup is thick, add washed medlar, add spinach and season with salt.
Guide to pig liver practice
1. The liver is the largest poison transfer station and detoxification organ in the body. Don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes;
2. The cooking time should not be too short, at least it should be fried with fast fire for more than 5 minutes, so that the liver is completely grayish brown and no bloodshot can be seen;
3. Spinach is the best treatment for anemia;
Pig liver often has a special smell. Before cooking, wash the liver blood with clear water, then peel off the thin skin, put it in a plate, soak it with proper amount of milk, and remove the odor of pig liver after a few minutes;
The pork liver should be cut and cooked now. Fresh pork liver will bleed bile after being cut for a long time, which not only loses nutrients, but also condenses many particles on the fried pork liver, which affects the appearance and quality. Therefore, pork liver slices should be quickly mixed with seasoning and wet starch and cooked as soon as possible.