【Zhangzhou】Pork liver lean meat and water chestnut noodle soup
Overview
Pork liver lean meat noodles, a Zhangzhou specialty snack, also called (scalded)! Especially sweet! Delicious! This is my favorite breakfast. It is full of memories from my childhood. My mother would cook it for my birthday every year. Our three siblings can eat it at least three times a year! My mother would add lean pork liver, small intestine, blanched, some ginger, and some noodles!
Tags
Ingredients
Steps
-
Heat the pot, add appropriate amount of oil, add onion and sauté until fragrant.
-
Pour the scallion oil into a large bowl of chopped scallions and celery.
-
Add water to the oil pan.
-
Boil the water and add the lean meat that has been grabbed with salted klang powder in advance.
-
Blanch the lean meat until cooked, don't over-blanch it, and pour some of the soup into the scallion oil.
-
Pickle the pork liver with salt and ginger powder, blanch it in the same way and add it to the scallion oil.
-
Then add shredded water chestnuts and ginger to the soup in the pot and bring to a boil.
-
Finally, add the noodles. The noodles are easy to cook as soon as they are boiled. Remember not to add too much, as the noodles will easily become mushy after they are cooked.
-
Ladle the noodle soup into a large bowl and add the lean pork liver that you have blanched before!
-
The soup is delicious and sweet! The noodles melt in your mouth! Especially suitable for children and the elderly!
