Six kinds of pork liver soup recipes

Luffa and shrimp skin pork liver soup

Ingredients: 250 grams of loofah, 30 grams of dried shrimps, 50 grams of pork liver, chopped green onion, shredded ginger Appropriate amount of each, a little cooking oil

Preparation: 1. Remove the outer edges of the loofah, wash it, peel it in half and cut it into sections; wash the pork liver and slice it; soak the shrimp skin in water

2 , heat up the oil pan, add shredded ginger and chopped green onion, stir-fry until fragrant, then add pork liver, stir-fry briefly, pour in shrimp skin and an appropriate amount of water, bring to a boil, add loofah, and simmer for 3 to 5 minutes.

Features: delicious, loved by infants and young children

Tomato and pork liver soup

Ingredients: tomatoes, pork liver, ginger, coriander

Marinate: half a spoon of ginger juice, half a spoon of wine, half a spoon of oil, half a spoon of cornstarch, and one spoon of soy sauce

The method is as follows:

1. Wash the tomatoes and slice them into slices.

2. Wash the pork liver and cut into thin slices, add marinade and marinate for ten minutes.

3. After the pot is heated, add half a spoonful of oil and sauté the tomatoes and ginger slices until fragrant. Add an appropriate amount of water and boil for fifteen minutes. Add the pork liver and cook, add the seasonings, mix well, and add coriander. .

Spinach, Tofu and Pork Liver Soup

Features: Pork liver and spinach are both blood-enriching foods, and eating them regularly can play a role in replenishing blood.

Method: 1. Wash the pig liver, filter out the blood and then slice it into slices.

2. After the water is boiled, add pork liver, tofu, ginger and a little lard.

3. After the water boils, cook for another two minutes. After adding the spinach, immediately add an appropriate amount of salt and MSG to taste.

4. Stir slowly once, add chives and serve.

Tremella and Pork Liver Soup

Recipe: Tremella 10g Pork Liver 50g Chinese Cabbage 50g Ginger 3g Green Onion 3g Salt 3g Soy Sauce 5g Cornstarch 15g 1 Egg 20 grams of vegetarian oil

Preparation: 1. Soak the white fungus in warm water, remove the stems and roots, and tear into flaps. Wash the pork liver and slice it. Wash the Chinese cabbage and cut it into 5 cm long sections. Slice the ginger and green onions.

2. Put the pork liver in a bowl, add cornstarch, salt, and soy sauce; beat in the eggs, mix well, and set aside.

3. Heat the wok over high heat, add vegetable oil, when it is six ripe, add ginger and green onions and saute until fragrant, add 300 ml of water, bring to a boil, add white fungus and pork liver, and cook for 10 minutes.

Efficacy: Nourish the liver and improve eyesight, moisten the lungs and nourish yin.

Chrysanthemum pig liver soup

Ingredients: 100 grams of pig liver, 3 or 4 fresh chrysanthemums, appropriate amount of oil, salt and wine

Method: Wash the pig liver , cut into thin slices and marinate with oil and wine for 10 minutes; wash the fresh chrysanthemums and remove the petals. First put the chrysanthemums into a pot of water and cook for a while, then add the pork liver and cook for 20 minutes to season. It has the effect of nourishing liver blood, nourishing the skin and improving eyesight.

Carrot and Pork Liver Soup

Recipe: 200-250 grams of carrots, 100-200 grams of pork liver, appropriate amount of ginger and refined salt.

Preparation: Wash the carrots and pork liver, slice them and set aside. Add an appropriate amount of water to the pot, then add ginger and refined salt and cook together. After boiling over a high fire, add the carrots first and then the pork liver. After cooking until cooked, it is ready to eat.

Usage: Drink soup, eat pork liver and carrots.

Efficacy: nourishing blood, improving eyesight, nourishing liver.

Application: Suitable for night blindness caused by vitamin A deficiency.

Pinero Pork Liver

Method:

1. Slice the pork liver and starch it with starch, cooking wine, light soy sauce and salt

2. After the oil is hot, add the pork liver and fry until cooked

3. Add pineapple and stir-fry evenly

Stir-fried pork liver with sauerkraut - Hong Kong style

Technology: wash and slice the salty sauerkraut, soak in water for 1 hour, sprinkle with salt , remove and drain, add 2 tablespoons each of sugar and vinegar, mix well and marinate for 2 hours, dry the sugar and vinegar. Wash off the plasma from the pork liver, wipe away the water, cut into thin slices, add marinade and marinate for about a quarter of an hour, blanch in boiling water, pick up and drain. Heat the wok, add 2 tablespoons of oil, sauté the ginger, tofu drum and minced garlic until fragrant, add the pork liver and stir-fry briefly, add 1 teaspoon of wine, add the salty pickled cabbage and stir-fry thoroughly, add the chives with a frying spoon, bury the gravy and serve on a plate

Pork liver powder is a specialty of Shangrao. It was produced in the 1970s and is very popular among the people of Shangrao.

Method: First cut the pork liver into small strips, thicken it with starch (this will make the pork liver smooth and tender), then stir-fry it in boiling oil, the time should not be too long or too short. If the pork liver is too long, it will be overcooked, and if it is too short, the flavor will not be fully expressed. Then quickly pour in Shangrao's unique snow-white, smooth, tender, slender and refreshing refined vermicelli and stir-fry under high heat to make every part It can be fully heated, and then mixed with soy sauce, monosodium glutamate, refined salt and other seasonings. After about two minutes, sprinkle in chili powder and minced green onion, and the pot is ready. A bowl of delicious and mysterious pork liver powder is freshly served.

Pork liver meatballs

Ingredients: 15 grams of pork liver, 15 grams of bread flour, 15 grams of onions, 15 grams of egg liquid, and 15 grams of tomatoes.

Accessories: 15 grams of salad oil, a little tomato sauce, 8 grams of starch.

Preparation method: ①Chop the pork liver into puree, chop the onions and put them in a bowl, add bread flour, egg liquid and starch and mix well to form a filling;

②Fry the Put the pot on the fire, heat the oil, squeeze the liver paste stuffing into meatballs, put it into the pot and fry until cooked; add the chopped tomatoes and tomato paste into the pot and stir-fry until it becomes semi-mushy, then pour it on the meatballs. Feeding.

Efficacy and Indications: This dish is bright red in color, tender and delicious. In addition to being rich in protein, pork liver and eggs are also rich in iron, which is easily absorbed by infants and young children. Infants and young children are often allowed to eat pork liver. , eggs can ensure that the hemoglobin of infants and young children is maintained at normal standards.

Notes: During production, the raw materials must be crushed to the extreme, otherwise the meatballs will not be made.