spinach

pork liver

A little ginger

Lycium barbarum

A little starch

Light soy sauce

A little salt

A little pepper

A little sesame oil

Cooking steps

1/6

Wash spinach, cut into sections, and soak Lycium barbarum in water;

2/6

Soak pig liver in clean water for half an hour, wash it and slice it;

3/6

Add starch, soy sauce and pepper, mix well and marinate 10 minute;

4/6

Blanch spinach in boiling water for half a minute, then remove and drain;

5/6

Blanch the marinated pork liver in boiling water for half a minute, take it out and drain it.

Last step

Pour water or broth into the pot and boil. Add ginger slices and pork liver and cook for 1 min. Then add spinach and medlar, and add salt and sesame oil.

Tips

Pork liver will get old if it is cooked for a long time, so it should be scalded faster. Blanching spinach before eating can remove oxalic acid and astringency in spinach.