Tomato liver soup
By VicentaLakin
THE DOCTOR SAID HE HAD TO EAT LIVER AT LEAST TWICE A WEEK, AND OTHER LIVER PRACTICES WERE NOT VERY POPULAR WITH BEAN MOTHERS, WHO ONLY HAD SOME SOUP TO COOK. ONE DAY, MOM PUT A FEW TOMATOES IN THE TRADITIONAL SPINACH LIVER SOUP BECAUSE SHE HEARD FROM THE DOCTOR THAT VITAMIN C COULD HELP WITH IRON ABSORPTION. NOT ONLY DOES THE SOUP TASTE DIFFERENT, BUT IT'S MORE SOUR AND DELICIOUS。
Recipe Recommendations
- sour and salty
- cook
- half an hour
- simple
Steps for Tomato liver soup
1
Raw materials。
2
The liver was bought, water was immersed for an hour, water was replaced and a spoonful of wine continued to bubble for half an hour。
3
Slice it with a spoon of salt, as if it were dirty. Clean up the water without impurities。
4
Scratch the spinach onions, slice the tomatoes。
5
The spinach squirm is then extracted, and the liver squirt is boiled with a spoonful of wine and then the cold water is boiled and washed。
6
Water in the pot, half ginger, liver, onion, salt, pepper powder, and then boil for another minute。
7
Put the tomatoes on the fire and put the spinach and the oil in it。Tomato liver soup Make Tips
1. Soak the pork liver in water to remove blood impurities and toxins.
2. After slicing, scrub it clean with salt; this ensures it remains fresh, clean, and free of impurities whether stir-fried or made into soup.
3. Blanch the spinach and add it last.