Main Ingredients:
Pork liver: appropriate amount; Spinach: appropriate amount.
Additional Ingredients:
Goji berries: appropriate amount; Ham: appropriate amount.
Seasonings:
Pepper: appropriate amount; Sesame oil: appropriate amount; Salt: appropriate amount; Ginger slices: four pieces.
Taste: Light; Cooking Method: Boiling; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Cooking Spinach and Pork Liver Soup
Slice the liver, rub with salt three times, rinse after each rub, until no impurities appear even after multiple washes. In the final rinse, add some white vinegar to the water and let it sit for a while.
In a pot, add water and ginger slices, bring to a boil, blanch the liver, then add cooking wine to remove any unpleasant smell. Do not cover the pot! Remove and rinse the liver thoroughly.
Blanch the spinach in boiling water and remove. It’s better to blanch the spinach first to remove 80% of the oxalic acid, then stir-fry, mix, or make soup (I blanch the spinach first, then blanch the pork liver).
Boil water in a pot, add four ginger slices, bring the pork liver to a boil, season with salt and pepper.
Add the spinach, ham, goji berries, and bring to a boil again. Before serving, you can add some sesame oil, which is also good for your health, so feel free to add more.
