Tomato and Pork Liver Soup
Overview
Tomato and pork liver soup has the effects of strengthening the stomach and digestion, nourishing the blood and improving eyesight. It's getting cold, so drink a bowl of hot soup to warm your heart. When I was a child, I always felt that pork liver was very bitter and difficult to swallow. It just so happens that dad likes to make pork liver soup. My dad always taught me a stick and would beat me if I didn't eat. I have a pair of wooden chopsticks that were broken when my dad hit me on the head. Come to think of it, I'm really glad I didn't use iron chopsticks at home. Haha. . . Now that I am far away from home, I rarely come home once a year. My father is very kind to me. Every day he has a pleasant face and a kind face and a kind purpose. For less than half a month, three meals a day were served to me without duplicate dishes. It seems that distance brings beauty.
Tags
Ingredients
Steps
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Wash the pork liver, put a tablespoon of cooking wine in the water and soak it for 20 minutes, changing the water once or twice as appropriate.
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Take out the pork liver, rinse it and slice it into slices, wash away the blood again, put it in clean water and add cooking wine and soak it for 10 minutes. You can change the water once in the middle.
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Wash tomatoes and cut into pieces. I don’t like to eat the skin of tomatoes, so I blanch the tomatoes in boiling water beforehand and remove the skins.
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Pour water into the soup pot, add tomatoes and bring to a boil over high heat, then cook over medium heat for 5 minutes until the tomatoes are soft.
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Take out the pork liver, rinse it and add it to the soup. Cut a piece of ginger and add it to the soup to remove the fishy smell of pork liver.
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Use a spoon to break up the pork liver. Turn up the heat, cover and cook for 5 to 8 minutes.
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When the pork liver changes color completely and is cooked, turn off the heat. Add appropriate amount of vegetable oil and salt and stir evenly.
