Pork liver, spinach and tomato soup
Overview
My grandma taught me how to make this recipe. Spring is when spinach is the freshest. Paired with pork liver and tomatoes, it doesn’t have a fishy smell, but has a more refreshing fragrance!
Tags
Ingredients
Steps
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After buying fresh pork liver, wash and slice it, wash and soak again, and change the water several times during the process to remove as much blood as possible from the liver.
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Choose tomatoes with red pulp, cut them into pieces with a knife, and cut the ginger into shreds.
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Wash the baby spinach.
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After soaking the pork liver, drain the water and add a little starch.
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Mix well and marinate for ten minutes.
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Boil water in a pot.
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Add spinach and add a few drops of cooking oil.
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After the water boils again, turn off the heat, remove and drain the water.
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Change a pot of water to a boil, add the pork liver and blanch it.
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Blanch until there is no blood on the surface of the pork liver, about a minute
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Fish out.
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Drain and set aside.
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Put a little cooking oil in the pot, add shredded ginger and stir-fry over low heat until fragrant.
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Add tomatoes and stir-fry until tomatoes release juice.
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Add appropriate amount of boiling water.
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Bring to a boil again.
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Add pork liver.
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Add the spinach, bring to the boil again, cook for one minute, add a little salt and chicken essence to sweeten it, and that's it.
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Sprinkle some chopped green onion.
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Fragrant and delicious pork liver, spinach and tomato soup.
