When it comes to this dish, my eyes are full of tears.

My mother-in-law (that is, grandma) beat me hard when I was a child and was very kind to me. All the delicious and favorite foods were left to me.

I like to eat internal organs, especially pig liver. I say it several times a year when fresh pork liver is fried with garlic seedlings in winter. Since high school, it is late to come back for the Spring Festival every year, and it is also late for my mother-in-law to kill pigs every year.

When I get home, I will eat fresh pork loin and liver.

My hometown is very cold in winter. It often snows and freezes. When killing pigs, my grandfather burned two cauldrons of boiling water to scald pig hair. After bleeding, the clean pig hung upside down on the ladder. Uncle butcher cut open the pork belly and took out the boiling pork liver. Mother-in-law always puts on the pig liver with green and brown leaves, pours two spoonfuls of cold water and washes it.

Kill pig rice always gives me fried pork liver. Sliced pork liver slices are fried in a large iron pot, then poured in freshly washed garlic sprouts and goose yellow buds just dug out of the snow, and fried with garlic moss. Garlic stimulates the meat taste of pork liver, and a pot of oil is fresh and refreshing, which is indescribable. I want to eat half a pot of rice for this fried pork liver.

If your family kills two pigs every year, you have two pairs of pig livers. Mother-in-law hung pig liver on a post. When the weather is cold, the pig liver mixed with water is shallow and can be preserved for a long time. My mother-in-law said that as long as I don't pick pigs, I can put them for ten and a half months.

Neither my mother-in-law nor my grandfather likes pork liver very much. Two pairs of pig livers will probably go bad if I eat them alone. In order to make me eat well to the maximum extent, my mother-in-law made pig liver in different ways, so she invented a unique pig liver soup.

She finely chopped the pork liver with a knife, removed the fascia, and then chopped the ginger and garlic sprouts in a large bowl. Marinate pork liver with chopped ginger and garlic. After doing this, the mother-in-law cooked a pot of water, and the amount was controlled to be one-third more than that of pig liver. There is no oil in the water. When the water boiled, she poured pork liver, ginger and garlic into it. When the water boiled for the second time, she added seasoning.

Boiling pork liver soup, filled with warm fragrance, rich ginger and garlic flavor hangs out fresh pork liver, showing an unparalleled fragrance, so strong. I scooped the soup into a bowl, and the tender pork liver looked fat, because it was only one third less than the soup. Gulping soup and swallowing food under the liver adds a particularly comfortable pleasure to the cold winter.

My family made a small wok-sized small wok. After I drank such a big pot of soup, my whole blood was full of strength.

My mother-in-law said that the secret of making this soup is to chop the liver finely and the ginger more finely. To cook pork liver, you can't eat ginger in your mouth.

The soup is delicious, but at her age, it takes 40 minutes to cook this dish with a kitchen knife.

I still remember that scene. My grandfather and I are sitting in front of the stove chopping wood to add fuel to the fire. The chopping board kept ringing from one country to another, and my mother-in-law took pains to deal with the pig liver that actually made her feel bad. When I drink that bowl of soup, she always smiles and is extremely proud, telling me her "experience" repeatedly.

20 18 my mother-in-law left, and I haven't had such soup since that winter.

Fresh and hot pork liver soup.