Pork liver soup
By VicentaLakin
It is also called "Boo-Jing" and is widely available outside the mountains, not only for viewing, but also for a unique flavor, a common Chinese herb, with the beauty of the "Queen of Herb" and one of the most common drug-eating plants. The spring plumbs are the best. They're delicious. They're delicious. It's a lot of practice, either to mix it or to make it, or to make soup, which tastes good. If you dig a lot of dandelions at a time, you can make tea after you dry. The spring warmth and the awakening of everything is a good time for liver protection, and the plume, pig liver and platinum have a certain effect on liver visibility. With spring plumbs and porridges, a porridge and porcupine liver soup is cooked。
Recipe Recommendations
Steps for Pork liver soup
1
First of all, we have to be ready to make all the foods we need to use: fresh bogus to remove the roots and leaves, to wash the leaves and buds in the water, and then to get the biting back. Slurped with fresh water and softed, onions cut into onions and ginger cut into ginger silk. When the liver is removed from the rim, it is sliced with a knife and immersed in the water for half an hour, then washed with water, blood and glue, which must be washed several times more. The leachate is then released into the bowl, which is used for 10 minutes to mix raw smoke, wine and starch。
2
A proper amount of potable water is added to the soup pot and the water goes down and boils for a little while。
3
Piggy livers, onions and gingers, which are salted down by the fire and boiled to the right amount of salt and perfume。
4
It's a little bitter, but it smells good。Pork liver soup Make Tips
1 If it is not a dandelion extracted from their home gardens, consider environmental pollution and pesticide residues, usually by using boiling water for 1 to 2 minutes, then extracting it into cold water and washing it, then drying it and cooking it, thus also removing some of its bitter taste. 2. Pork livers are easy to grow old and can become very hard to taste, so be careful of the fire and the timing。