Pork liver and winter melon soup

Overview

Pork liver, 100 grams of food contains 21.3 grams of protein, 4.5 grams of fat, 1.4 grams of carbohydrates, 11 mg of calcium, 270 mg of phosphorus, 25.0 mg of iron, 5.78 mg of zinc, 0.40 mg of thiamine, 2.11 mg of riboflavin, 16.2 mg of niacin, and 18 mg of ascorbic acid. Meridian distribution of nature and flavor: Pork liver is sweet and bitter in taste; warm in nature; returns to liver meridian. Efficacy: Tonify the liver, improve eyesight, and nourish blood. It is used for diseases such as blood deficiency and chlorosis, night blindness, red eyes, edema, and athlete's foot.

Tags

• soups
• home cooking
• autumn recipes
• lunch
• dinner
• chicken essence
• light soy sauce
• pork liver
• starch
• winter melon
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 All materials

   

2. 2 Slice the winter melon, cut the pork liver into thin slices, add appropriate amount of starch soy sauce and shredded ginger and mix together

   

3. 3 Boil water and add winter melon. If it becomes soft, boil again

   

4. 4 Put the pork liver into the pot and cook over high heat. Add appropriate amount of salt to taste

   

5. 5 If you have green onions, you can sprinkle some chopped green onions to make the taste more delicious. Eat the pork liver while it is hot and it will be more delicious