Accessories: spinach 200g.

Seasoning: 20g of lard (refined), 3g of salt, 2g of monosodium glutamate, 3g of pepper 1g and 3g of soy sauce.

Practice of pork liver and spinach soup;

1. Cut pig liver into small pieces.

2. Wash the spinach and cut it into 2.5 cm long sections.

3. Take a spoon, put the soup to boil, add pork liver, soy sauce, salt, pepper water (5g) and spinach, remove pork liver and spinach when you open the soup again, skim the remaining soup, find a good mouth, order monosodium glutamate, pour a little lard and pour it into a bowl.

For more information about pork liver and spinach soup, please check Mint.com Food Bank/Restaurant/pork liver and spinach soup.