1, garlic is cut into garlic rice for later use, ginger is sliced, and lean pork is washed and sliced for later use. Remove fascia from pork tenderloin and cut it into pieces. Rinse pork loin and liver with clear water, put them in a bowl filled with clear water, then squeeze out the water and put them in a big bowl filled with lean meat. Wash the shoots of Leonurus japonicus and remove the roots.
2. Put the soy sauce, starch, ginger slices and salt into a bowl, mix well and marinate for 20 minutes.
3. Heat the oil in the pan, fry the garlic until golden brown, and remove it for later use. Boil a proper amount of boiling water in the pot, add two spoonfuls of fried garlic oil, then cook motherwort until it becomes soft and discolored, and take it out for later use.
4. After the motherwort is fished out, directly add the pickled pig viscera, boil and skim off the floating foam. Cook for another 2 minutes, add pepper, stir well and put in a soup bowl.
5. Then add the cooked motherwort and fried garlic into the soup bowl to eat.
Introduction of motherwort:
Leonurus japonicus is the fresh or dry aerial part of Leonurus japonicus in Labiatae. It is produced in most areas of China, and used for raw or boiled paste. Annual or biennial herbs are distributed in most areas of China. They are born in wasteland, ridges and grasslands in Shan Ye. Picking flowers in summer is bitter and cold.