I don't think so
By VicentaLakin
THIS LIVER SOUP DOESN'T TASTE AT ALL. IT DOESN'T TASTE BITTER. THE KIDS LOVE IT. THE LIVER OF PIGS IS RICH IN IRON, WHICH REGULATES AND IMPROVES THE PHYSIOLOGICAL FUNCTIONING OF THE BLOOD-MAKING SYSTEM OF ANAEMIC PATIENTS, AND IS THE FOOD THAT IS REGULARLY CONSUMED IN BLOOD-REFILLING FOODS. VITAMIN A LEVELS IN LIVER FAR EXCEED THOSE OF FOODS SUCH AS MILK, EGGS, MEAT AND FISH, AND HAVE THE EFFECT OF MAINTAINING THE NORMAL GROWTH OF THE BODY, PROTECTING THE EYES AND MAINTAINING THE SIGHT. CHILDREN CAN HAVE ENOUGH PORK LIVER. IT'S CALLED THE 9TH FLOOR TOWER. IT'S DELICIOUS。
Recipe Recommendations
- pig liver 250g
- Colorful egg one
- Xihongyan one
- chives 2 trees
- cooking wine 2 spoons
- salt appropriate amount
- chicken essence appropriate amount
- basil leaves 7 tablets
Steps for I don't think so
1
We'll make a map of the liver, the red veal, the seven-coloured eggs, the lore and the onions. Piggy liver slices are soaked with fresh water on several occasions; the edible water is boiled to the skin, and onions are cut with onions。
2
2 spoons of wine and a few minutes of salt pickle to wash again and dry the water
3
A seven-coloured egg in the leachate liver
4
Smuggle evenly
5
It's hot in the pot, it's cut down, it smells good
6
♪ Down to the Western Red Zone ♪
7
Add a proper amount of water, join Loretta, boil it in the middle of the fire for 15 minutes, so as to make it taste good。
8
The fire is set, the liver of the egg is poured down along the side of the pot, and the liver of the egg is put in place for half a minute, then a round with a cuddle of the pot。
9
The soup bowl will be filled with cut onions
10
Once the soup is boiled again, the salt and the chicken taste。
11
Let's start the pot fast, and we'll pour the cooked liver soup into the soup bowlI don't think so Make Tips
Piggy livers made of wine and salt must be rinsed with dry water. Adding eggs to soak makes the liver softer. Western Red Galolia is perfect, and the soup that's made can cover up the smell of pork liver. It's better if the soup is made with a hot water and a skin. The liver should not be boiled for too long, and once it has been boiled again, the water can be boiled because the liver can easily be cooked。