Magic trick one; the soup must put ginger, ginger can effectively neutralize the fishy taste of pig liver. Wonderful trick two; pig liver in the pot before, must be soaked and clean, wash off the top of the blood. After cutting it, use cooking wine to mix it.

Magic trick three: pig liver soup water, be sure to put in hot boiling water, boiling water can prevent the soup from fishy, but also to retain the pig liver crunchy texture.

These tricks to do, pig liver soup made out of good taste and delicious, not fishy and not stinky. Look at the specific practice together.

Materials: pig liver a piece, spinach 3-5, cooking wine, onion and ginger, salt, chicken essence, pepper.

Practice:

1 first cut pig liver, cut into thin slices, and then put in the water to wash, rinse many times, remove the blood, 2 and then drain the water, put in a bowl, add salt, cornstarch, cooking wine to marinate. Spare.

3Wash spinach, green onion and ginger ready.

4 oil in the pan, sauté ginger, put in the marinated liver, stir fry.

5 add boiling water, cook for a while, put in spinach.

6 spinach cooked almost rotten, put some chopped green onions, salt, chicken essence, a small amount of vinegar, pepper, sesame oil can be.