Ingredients?

200 grams of pork liver

200 grams of lean meat

1 spoon of starch

Water Appropriate amount

Appropriate amount of cooking wine

Appropriate amount of salt

Appropriate amount of ginger

1 handful of spinach

Appropriate amount of fungus

An appropriate amount of green onions

How to make soup with lean pork liver so that it is fresh and tender

Soak 200g each of pork liver and lean meat in cold water to remove the blood.

Marinate sliced ??pork liver with salt, cooking wine, and starch for 15 minutes.

Marinate the tenderloin slices with salt, cooking wine, and starch for 15 minutes.

Put onion, ginger, star anise and boil water in the pot.

The water opens into the fungus.

Add baby spinach, add some oil and salt, and let the vegetables turn green.

Put the tenderloin in when the water boils, one piece at a time, and skim off the foam after the water boils.

After the tenderloin turns white, add the pork liver.

Skim off the foam and see if the color of the pork liver changes. Add some scallop essence, salt and sesame oil.

Tips

1. Be sure to soak in cold water in advance to remove blood and fishy smell.

2. Put the tenderloin first, then the pork liver. The pork liver will be cooked when it changes color, and it will become old if it takes a long time.

3. Skim off the foam and remove the fishy smell.

4. You can substitute other vegetables.