Pork liver soup
Ingredients: 300 grams of pork liver, 150 grams of shredded young ginger, 4 cups of water,
(1) 1 tsp of salt ( 2) 2 tablespoons of cornstarch (3) 2 tablespoons of salt, 1/2 tablespoon of sugar (4) 1/4 teaspoon of sesame oil, 1 tablespoon of rice wine
Method: (1) Wash the pork liver Drain and cut into 0.5 cm slices. Wash and shred the young ginger and set aside.
(2) Add 1 teaspoon of salt to the pork liver slices, mix lightly, soak in water for 30 minutes, wash and drain, set aside.
(3) Boil a pot of boiling water, dip the surface of the pork liver slices in cornstarch, blanch them and set aside.
(4) Boil 4 cups of water, add shredded ginger, 2 teaspoons of salt, and 1/2 teaspoon of sugar and cook together.
(5) Add the pork liver slices and cook for 1 minute, then turn off the heat immediately.
(6) Drizzle sesame oil and rice wine before serving.
Eucommia and Pork Liver Soup Ingredients: 5 grams of Eucommia ulmoides, 350 grams of pork liver, 10 grams of ginger, 600 grams of clear soup, and 15 grams of green onions. Seasonings: 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar.
Method: 1. Wash Eucommia ulmoides, slice pork liver and boil in water, cut ginger and green onion into sections and set aside.
2. Take a clean pot and heat it up, add clear soup, Eucommia ulmoides, ginger slices, and pork liver. Bring to a boil over high heat, then simmer over low heat for 30 minutes for seasoning. Sprinkle with green onions and serve. Ingredients for tomato and pork liver soup:
Two western reds and 3 yuan for pork liver are enough
Method: Step 1: Put the pork liver in cold water for four or five minutes before cooking, take it out and drain it, not only can Wash and remove the fishy smell in minutes. Slice tomatoes.
Step 2: Put a little base oil in the pot, heat the oil, sauté the green onions and ginger slices until fragrant, fry the tomatoes in the oil and then add the soup.
Step 3: I use beef soup here. Boil for 2 minutes. When the pork belly becomes rotten, you can add pork liver.
Step 4: Add some salt. The pork liver is easy to cook and can be cooked in one minute. Add some chicken essence and coriander or chopped green onion and serve.
Chinese cabbage and pork liver soup
Ingredients: 200 grams of pork liver, 150 grams of Chinese cabbage leaves, 8 wolfberries, appropriate amounts of wet starch, refined salt, ginger and onion juice, rice wine, and peanut oil .
Method: 1. Wash Chinese cabbage leaves and cut into small pieces.
2. Wash the pork liver, squeeze out the blood, cut into thin slices, add salt, ginger and green onion juice, rice wine, wet starch, mix well and make a paste.
3. Add peanut oil to the oil pan and heat until 70% hot. Add cabbage leaves and salt and stir-fry quickly. Add wolfberry and stir-fry briefly. Add appropriate amount of boiling water and bring to boil. Add pork liver and cook until cooked. Add refined salt. Season to taste and serve.
Ingredients for spinach and pork liver soup:
200 grams of pork liver, 100 grams of spinach, 5 grams of green onions, 5 grams of ginger, 1/2 teaspoon (3 grams) of salt
Method: 1. Wash the pig liver in one piece
2. Wash the spinach
3. Slice the pig liver and soak it in water for 10-30 minutes
4. Put oil in the pot and pour in the chopped green onions and ginger
5. After sauteing until fragrant, pour in an appropriate amount of water
6. Pour in the pork liver
7. Add spinach
8. After the spinach changes color, add appropriate amount of salt to taste.
Chrysanthemum Pork Liver Soup
Main Ingredients : 100 grams of pork liver, 12 fresh chrysanthemums, oil, salt and appropriate amount of wine.
Method: Wash, cut into thin slices, marinate in 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.
Wolfberry Pork Liver Soup
Ingredients: 100 grams of pork liver, 50 grams of wolfberry, appropriate amounts of cooking wine, refined salt, green onions, ginger slices, pepper, and lard.
Method: 1. Wash the pork liver and cut into strips.
2. Wash the wolfberry.
3. Put the pot on the fire, add lard to heat, add pork liver and stir-fry, add cooking wine, add green onions, ginger slices, refined salt and continue to stir-fry, add appropriate amount of water, add Cook the wolfberry until the pork liver is cooked, season with salt and pepper, and serve in a soup bowl.
Yunling Hangju Pork Liver Soup (serves 3~4 people) Ingredients: Pork liver: 1 pair of lean meat: 200g Yunling: 10g dried Hangju: 10g wolfberry: 10g water : 8 bowls of seasonings: Starch: 1 tablespoon light soy sauce: 1 tablespoon Salt: appropriate amount
Method: 1. Cut the pork liver in half from the middle, remove the fascia and fat, rinse carefully, and put in water Soak for 30 minutes, remove and slice, marinate with salt, starch and light soy sauce for later use;
2. Wash Yunling and Hangju;
3. Wash lean meat Slice into slices, boil in water and remove;
4. Boil water, add lean meat, Yunling and chrysanthemums to boil, turn to medium-low heat and simmer for an hour and a half, add pork liver slices and sear until fully cooked, add salt to taste Ready to eat.
Black fungus and rolled pork liver soup
Ingredients: Black fungus 5 qian, 6 taels of pork liver, one piece of ginger, two red dates, and a little salt.
Method: (1) First rinse the black fungus with water, wash it, and set aside.
(2) Wash the pork liver, ginger, and red dates with water respectively. Slice the pork liver; scrape the skin of the ginger; remove the cores of the red dates and set aside.
(3) Add an appropriate amount of water to the pot, simmer it over high heat until the water boils, then add black fungus, ginger and red dates, continue to simmer over medium heat for about an hour, add pork liver, and wait for the pork to simmer When the liver is cooked, you can add salt to taste and drink.
Ingredients for tomato, corn, and pork liver soup:
200 grams of pork liver 2 tomatoes, 1 corn, 1 ginger, 1 small piece of white vinegar, 1 tablespoon (15ml), 1 teaspoon of salt (5 grams), 1 teaspoon of starch (5g) 1 teaspoon of cooking wine (5ml) 800ml of water 1/4 teaspoon of sesame oil (1ml)
Method: 1) Use a knife to cut off the fascia on the surface of the pig liver, wash it and cut it into thin slices. Take a large bowl, pour white vinegar and water into it, mix well, then add the sliced ??pork liver slices and soak for 20 minutes.
2) After 20 minutes, pour away the water in which the pork liver was soaked, rinse the pork liver twice with clean water, and drain. Put into a bowl, add cooking wine, 1/2 teaspoon salt and starch, mix well, and marinate for 10 minutes.
3) Wash the tomatoes and cut into 5 cm pieces. Peel and shred the ginger. After washing the corn, cut it into large pieces.
4) Add corn, shredded ginger, water and half of the tomato cubes to the pot, bring to a boil over high heat, then turn to low heat and simmer for 10 minutes. At this point, add the remaining half of the tomato cubes and the remaining 1/2 teaspoon of salt. Stir well and then turn to high heat, slide in the pork liver and bring to a boil. Turn off the heat after about 1 minute until the pork liver changes color. Pour in sesame oil and mix well.