Materials: 300g of pig liver,150g of tender ginger, 4 cups of water,

(1) salt 1 teaspoon (2) 2 teaspoons of white powder (3) 2 teaspoons of salt sugar 1/2 teaspoons (4) sesame oil 1/4 teaspoons and rice wine 1 teaspoon.

Practice: (1) Wash and drain the pork liver, and cut it into 0.5cm pieces. Wash and shred tender ginger for later use.

(2) Mix the pork liver slices with 1 tsp salt, soak them in clear water for 30 minutes, then wash and drain them for later use.

(3) Boil a pot of boiling water, and the surface of pork liver slices is stained with white powder, blanch it and scoop it up for later use.

(4) Boil 4 cups of water, add shredded ginger, 2 teaspoons of salt and 1/2 teaspoons of sugar and cook together.

(5) Add pork liver slices and cook for 1 min, then immediately turn off the fire.

(6) Sprinkle sesame oil and rice wine before cooking.

Eucommia ulmoides and pork liver soup materials: 5 grams of Eucommia ulmoides, 350 grams of pork liver, 0/0 grams of ginger/kloc, 600 grams of clear soup, and 0/5 grams of chives/kloc. Seasoning: salt 5g, chicken essence 3g, sugar1g.

Practice: 1. Wash Eucommia ulmoides Oliv. Blanch pork liver slices, and cut ginger and onion into sections for later use.

2. Put a clean pot on the fire and add clear soup and Eucommia ulmoides Oliv. , ginger slices, pork liver, boil over high fire, stew over low fire for 30 minutes to taste, and sprinkle with onion segments to obtain tomato pork liver soup material:

Two Xihong, and 3 yuan with pork liver is enough.

Practice: Step 1: Put the pig liver in cold water for four or five minutes before cooking, take it out and drain it, which can not only wash it, but also remove the fishy smell in minutes. Slice the tomatoes.

Step 2: put a little base oil in the pot, heat the oil, saute the chives and ginger slices, stir-fry the tomatoes in the oil and add the soup.

Step 3: I use beef soup here. Boil for 2 minutes, and then put the pork liver when the rainbow is rotten.

Step 4: Add some salt, pork liver is easy to cook, and it can be cooked in one minute. Add some chicken essence and coriander or chopped green onion to serve.

Cabbage and pork liver soup

Ingredients: 200g pork liver, Chinese cabbage leaves 150g, 8 Chinese wolfberry fruits, appropriate amount of wet starch, appropriate amount of refined salt, appropriate amount of ginger and onion juice, appropriate amount of yellow wine and appropriate amount of peanut oil.

Practice: 1. Wash Chinese cabbage leaves and cut into small pieces.

2. Wash pig liver, squeeze out blood, cut into thin slices, add salt, ginger juice, yellow wine and wet starch, and evenly size.

3. Add peanut oil into the oil pan and heat it to 70% heat. Add cabbage leaves and salt and stir fry quickly. Add Lycium barbarum and stir-fry slightly. Add appropriate amount of boiling water to boil. Add pork liver and cook. Add refined salt to taste.

Spinach and pork liver soup material:

Pig liver 200g, spinach 100g, onion 5g, ginger 5g, salt 1/2 teaspoons (3g).

Practice: 1, wash pig liver together.

Step 2 wash spinach

3. Slice the pork liver and soak it in water 10-30 minutes.

4. Put the oil in the pot and pour in the minced onion and ginger.

5. After frying, pour in the right amount of water.

Step 6 pour in pig liver

Step 7 add spinach

8. After the spinach changes color, add some salt to taste.

Pig Liver Soup with Chrysanthemum

Ingredients: pork liver100g, fresh chrysanthemum 12, proper amount of oil, salt and wine.

Practice: Wash, slice and marinate with oil and wine 10 minute; Wash fresh chrysanthemums and take petals. First put the chrysanthemum in a clear water pot for a while, then add the pig liver and cook for 20 minutes to taste.

Lycium barbarum and pork liver decoction

Ingredients: pork liver 100g, medlar 50g, cooking wine, refined salt, onion, ginger slices, pepper and lard.

Practice: 1. Wash pig liver and cut into strips.

2. Wash the medlar.

3. Put the pot on the fire, heat the lard, stir-fry the pork liver, cook the cooking wine, stir-fry the onion, ginger slices and refined salt, inject appropriate amount of water, add Lycium barbarum and cook until the pork liver is cooked, season with refined salt and pepper, and put it in a soup bowl.

Pork liver soup (3-4 portions) Material: pork liver: 1 lean meat: 200g Poria cocos: 10g dried chrysanthemum: 10g medlar: 10g water: 8 bowls of seasoning: starch: 1 tablespoon soy sauce: 65433.

Practice: 1. Cut pig liver in half from the middle, remove fascia and fat, then wash it carefully, soak it in clear water for 30 minutes, take out slices, and marinate it with salt, starch and soy sauce for later use;

2. Wash Poria and Chrysanthemum;

3. Wash and slice lean meat and soak it in water;

4. Boil water, add lean meat, Poria cocos and chrysanthemum to boil, turn to medium-low heat for one and a half hours, cook pork liver slices until they are fully cooked, and season with salt.

Black fungus rolling pork liver soup

Ingredients: five yuan for black fungus, six taels of pork liver, one slice of ginger, two red dates and a little salt.

Practice: (1) First, soak the auricularia auricula in clear water and wash it for later use.

(2) Wash pork liver, ginger and red dates with clear water respectively. Pig liver section; Peel ginger; Remove the core from the red dates for later use.

(3) Add a proper amount of water into the pot, first boil it with strong fire until the water boils, then add the fungus, ginger and red dates, continue to boil it for about one hour with medium fire, and add the pork liver. When the pork liver is cooked, you can drink it with salt.

Tomato, corn and pork liver soup materials:

200g pork liver, 2 tomatoes, corn 1 piece, ginger 1 root, white vinegar 1 small piece, salt 1 tablespoon (15ml), starch 1 teaspoon (5g).

Practice: 1) cut the fascia on the surface of pig liver with a knife, wash it and cut it into thin slices. Take a large bowl, add white vinegar and water, stir well, add pork liver slices and soak for 20 minutes.

2) After 20 minutes, pour out the water soaked in the pig liver, rinse the pig liver twice with clear water, and drain. Put into a bowl, add cooking wine, 1/2 teaspoons of salt and starch, mix well, and marinate for 10 minute.

3) Wash the tomatoes and cut them into 5cm pieces. Peel and shred ginger. After washing the corn, change the knife and cut it into large pieces.

4) Add corn, shredded ginger, clear water and half the amount of tomato pieces into the pot, bring to a boil over high fire and turn to low heat 10 minute. At this point, pour in the remaining half of the tomato pieces and add the remaining 1/2 teaspoons of salt. Stir well, turn to high heat, slide into pork liver and boil. About 1 min to turn off the fire after the pig liver becomes discolored. Pour in sesame oil and mix well.