Pork Liver and Cauliflower Soup

Name: Pork Liver and Cauliflower Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 180 g Cauliflower; 85 g Pork liver; to taste starch slurry; to taste cooking wine; to taste Starch; to taste Salt; to taste MSG

A velvety thickened soup where marinated pork liver is blanched until just tender and paired with stir-fried cauliflower florets, bound with cornstarch for a smooth, iron-rich finish.

10 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Cauliflower (washed), pork liver (sliced and soaked in water).
2
Starch slurry.
3
Try to remove as much blood as possible from the soaked pig liver, take it out and drain some of the water, and add an appropriate amount of cooking wine.
4
Add an appropriate amount of starch.
5
Mix well.
6
Blanch the marinated pork liver in boiling water, then remove and set aside.
7
Heat oil in a pan until hot, then add the cleaned cauliflower and stir-fry.
8
Then, add an appropriate amount of water and bring to a boil, cooking until the cauliflower is tender.
9
Next, add the blanched pork liver and stir it a bit.
10
Then, add an appropriate amount of salt.
11
Add an appropriate amount of MSG.
12
Add the water-starch mixture.
13
Thicken the sauce and stir evenly, then it's done.