The practice of pork liver soup?

1. First, clean the pig liver and cut it into thin slices.

2. Soak the pork liver in clear water, add a little baking soda and soak for about half an hour. This is the key to the fishy smell of pig liver and cannot be omitted.

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3. Pour out the blood and wash it again.

4. Add Jiang Mo, cooking wine, pepper, soy sauce and starch and marinate for more than half an hour. The pig liver I bought today is particularly rich in blood vessels, and my hands are bleeding again. )

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5. Dump the pig liver and drain it.

6. Pour the oil into the pot and saute the ginger and garlic seeds. Add water and bring to a boil. After boiling, add Chinese cabbage, pork liver and egg drop. Season with salt, soy sauce and chopped green onion. Hurry up, or the pig liver will get old.

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Finally, take out the pan and pour some sesame oil. If you don't like the taste, you can ignore this step.

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skill

1, no baking soda can be replaced by edible alkali, but wash it more, otherwise it may taste bitter.

2. Choose fresh and tender pork liver, otherwise it will smell heavy.