Chinese Food
Motherwort soup fresh, sweet and refreshing
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Cooking ingredients
Cooking Steps
Step1:Wash and slice pork loin, liver and heart. Add shredded ginger, a little starch, and marinate with soy sauce for 10 minute
Step2:Cut pig blood into small pieces. Put in boiled water and blanch Soup for 1 minute and remove the fishy smell
Step3:Cut off the roots of fresh Leonurus japonicus and wash them for future us
Step4:Chop the garlic into foam. Put the salad oil without garlic in the pan
Step5:Heat to 50% heat. Add garlic and fry until golden brown. Remov
Step6:Boil the water in the pot. Add a little oil and put it in Leonurus to boil for 1 minute and take out
Step7:In the pot, add ginger slices, sirloin, pork liver, pork heart and pork loin and cook for 4 minutes. Finally, add pork blood and cook for 1 minute. Add salt and pepper to taste
Step8:Spoon soup and water into a large bowl. Put on motherwort. Sprinkle with garlic and gold
Cooking tips:1. Motherwort is delicious only when it is fresh and tender. When you buy it, you can gently pinch the stem of motherwort with your fingers. If you cut it easily, it means it is tender. 2. Remove the internal fascia before cooking. The white fascia inside the pork loin is the source of the fishy smell. It must be cleaned up. The novice can ask the vegetable market stall owner to handle it. 3. Rinse the pig liver and cut it into thin slices. Put it in clear water. Add some salt. Soak it for 10 minutes to remove the blood. Then rinse it with flowing water until there is no blood. 4. The key to cleaning pig's heart is to clean the blood clots. In this way, there will be no fishy smell. Cut the pig's heart in half. Wash it under the tap while squeezing it with your hand. Wash the blood clot inside. Then use starch to scratch inside and outside of the pig's heart for several times. Wash the flour away and slice it. There are skills in making delicious dishes.
