2, first of all, the pig liver should be soaked in water and washed back and forth several times, and the bleeding water should be soaked. Because there are many impurities and dirty things in the liver, soaking in water can wash all the blood to the greatest extent.
I prepared a red codonopsis pilosula with a lot of floating ash and fine sand on its surface. After rinsing, I soaked in water of Polygonatum odoratum and jujube 10 minute.
4. Wash the pig liver foam and cut it into thin slices, and add a little ginger to remove the smell.
5. Add water and ginger slices to the soup pot, and put the pork liver slices into the pot to boil. After the pig liver changes color, it can be filled out, and all that floats on the surface is blood. Before cooking, put the pig liver into the soup and cook it for the purpose of removing fishy smell and blood.
6. Rinse the scalded pork liver with clean water.
7. Put all the soup into the saucepan. This soup is 1 person. Fill the saucepan with clear water, no more or less, and the weight of two bowls of soup is just right. Put the stewing cup into the stewing pot and steam for 1- 1.5 hours.
8. After the soup is stewed, add a little salt to taste while it is hot, mix well while it is hot, and drink it to eat pork liver when the soup is lukewarm. After a long period of stewing, the pork liver tastes very tender, the soup is not fishy and mellow, and the faint sweetness of codonopsis pilosula and red dates permeates the soup.