Spinach and Pork Liver Soup
Pork liver is briefly blanched to stay tender, then simmered with ginger-scented broth and fresh spinach, seasoned with cooking wine and white pepper for a nutrient-rich, iron-laden soup.
Instructions
- 1
Clean the pig liver, and prepare the green onions and ginger.
- 2
Put the pork liver into boiling water until it releases water, then add cooking wine.
- 3
Just blanch it slightly, the pig liver should turn pale on the outside while still red inside. Don't cook it for too long, or the liver will become tough. Rinse the pig liver clean with water.
- 4
Add scallions and ginger to the hot oil in the wok and stir-fry until fragrant.
- 5
Bring the water to a boil, add pork liver and spinach, a little salt, and cooking wine, then transfer to a serving dish and sprinkle with pepper.
- 6
Remove from the wok.
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Ingredients
Main Ingredients
- Pork liver300 g
- Spinach300 g