1 handful of dandelion and 1 piece of pork liver, not fried or mixed, simple to cook is fresh and fragrant, the whole family loves to drink

A dandelion pork liver soup was boiled with spring dandelion plus wolfberry and pork liver, which nourished the liver and was delicious.

 

Dandelion pork liver soup

Ingredients: 300g dandelion, 150g pork liver, 10g wolfberry, 20g green onion, 10g ginger, 10ml cooking wine, 10ml light soy sauce, 2g starch, 2g salt, 2000ml of drinking water, 5ml of sesame oil

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [Dandelion Pork Liver Soup]: remove the roots and old leaves of fresh dandelion, put the young leaves and flower stems into water to clean, then remove and drain the water and cut into sections for later use. Soak the wolfberries in water and remove them, cut the green onion into chopped green onions, and cut the ginger into shredded ginger for later use. After removing the fascia, the pork liver is cut into thin slices with a knife, soaked in water for half an hour, and then rinsed off the blood and mucus with water, be sure to rinse several times. Then remove and drain the water, put it in a bowl, add light soy sauce, cooking wine and starch, mix well and marinate for 10 minutes.

2. Add an appropriate amount of drinking water to the soup pot and bring to a boil, add the dandelion and cook for a while after the water boils.

3. Add the marinated pork liver, chopped green onion and shredded ginger, bring to a boil over high heat, and add an appropriate amount of salt and sesame oil to taste.

4. Sprinkle in the soaked soft wolfberry, boil again on high heat to turn off the heat, and the dandelion pork liver soup is cooked, although it is slightly bitter, but it is also fragrant and refreshing.

Cooking Tips:

1. If it is not a dandelion picked in your own vegetable field, you should consider the problem of environmental pollution and pesticide residues, and the usual treatment method is to blanch it with boiling water for 1~2 minutes, then take it out and put it in cold water to wash it, squeeze out the water and then cook, so that you can also remove some of the bitter taste of dandelion.

2. Pork liver is easy to get old after being cooked for a long time, and the taste will become very hard and not very tasty, so pay attention to the heat and time.