a box of Eisen pig blood (3g) and a box of Eisen pig liver (1g).

seven or eight spinach

auxiliary materials

wine and salt

monosodium glutamate and white pepper

vinegar starch

ginger slices and onion segments

chopped green onion

Steps of making spinach soup with pig liver and pig blood

1. Tear off the film on the top of the boxed pig blood, then fry off the four corners below, and draw a few horizontal and vertical strokes on the pig blood with a knife. Cut it into small pieces (similar to boxed tofu)

2. Slice the pork liver, put it in a bowl, add salt, monosodium glutamate, starch and a little water, mix well and marinate for about 1 minutes

3. Remove the old leaves from the spinach, soak and wash it for later use

4. Heat the pot, pour in a proper amount of oil, add ginger slices and shallots when the oil is hot, and saute until fragrant

5. Skim the foam and simmer for three to five minutes on medium heat

7. Add spinach, add salt and monosodium glutamate to taste

8. Add starch, sprinkle with white pepper, pour vinegar, sprinkle with chopped green onion and turn off the heat.