material
Ingredients: Lycium barbarum leaves 200g pork loin 1 fat sausage (pork sausage) 150g pork liver 70g pork lean meat 80g.
Accessories: 6 slices of ginger rice wine 1 spoon of soy sauce 1 spoon of refined salt1g.
working methods
1. Wash Lycium barbarum leaves.
2. Wash the pig.
3. Take out pig viscera, wash and cut into pieces.
4. Add seasoning and marinate for 30 minutes to remove the fishy smell.
5. Boil water with ginger.
6. Water boils pig offal.
7. Then boil the water and add the seasoning.
Cooking tips
1, this soup has the effect of nourishing the liver and improving eyesight, so you can drink more;
2. The most important thing is to put Lycium barbarum leaves last, otherwise it will affect the taste if cooked too soft.