Pork liver and wolfberry vegetable soup
Overview
Lycium barbarum is the tender stems and leaves of wolfberry in early spring. It is bitter in taste and cold in nature. It has the effects of nourishing deficiency and replenishing essence, clearing away heat and quenching thirst, dispelling wind and improving eyesight. It can be eaten cold, made into soup, stuffed, or stir-fried. Lycium barbarum is a mature fruit with a mild nature and sweet taste. Returns to the liver and kidney meridian, has the effects of nourishing the kidneys and lungs, nourishing the liver and improving eyesight. It can be used to treat liver and kidney yin deficiency, soreness of waist and legs, dizziness, blurred vision and excessive tears, cough and gargle due to fatigue, quenching thirst and spermatorrhea. The root bark is called Digupi and can cure deficiency heat. Spring is the season for nourishing the liver. People should go to bed early and get up early, eat a light diet, and eat more vegetables, wild vegetables and whole grains to increase nutrition. Wolfberry vegetables, pork liver, etc. all have the effect of clearing the liver, improving eyesight, and nourishing the blood. It is a good health soup in spring.
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Ingredients
Steps
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Ingredients. Soak the wolfberry in advance, pick the leaves of the wolfberry vegetable, and slice the liver and pork.
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Bring a pot to a boil, add an appropriate amount of water, and then add the washed pork liver.
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Cook briefly and add chicken powder and fish sauce.
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Season and add lean meat.
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After the lean meat is mixed, add the wolfberry leaves.
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Then add celery beads and wolfberry, and finally add a little oil and turn off the heat.
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The food is served.
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The soup is fresh and mellow.
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One more.
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Wolfberry vegetables.
