🍲 Recipe for 【Homemade Tender Pork Liver Soup】 🍲

👨‍🍳 Detailed Steps ✅ Step 1: Preparing the Pork Liver (Key to Removing the Fishy Smell, 10 Minutes) 1. Washing and Slicing: Wash the pork liver and slice it into thin, even slices (about 3-4 mm thick). Slices that are too thick won't cook through, and slices that are too thin will become tough. 2. Soaking and Rinsing: Place the sliced ​​pork liver in a bowl, add enough water and 1 tablespoon of cooking wine, gently rub it a few times with your hands, and soak for 10 minutes. Change the water 1-2 times during this process until the water becomes clear. This step effectively removes blood and the fishy smell. 3. Washing and Marinating: Remove the pork liver and squeeze out the excess water. Add 1 tablespoon of cornstarch, a little salt, and shredded ginger, mix well to coat, and finally drizzle with a little cooking oil to lock in the moisture. Marinate for 10 minutes. Key Point: The cornstarch slurry forms a protective film, locking in the internal moisture, ensuring the pork liver remains tender.

✅ Step 2: Prepare the soup base (3 minutes) 1. Put enough water (about 800-1000ml) into a pot, add ginger slices and a few sections of scallion whites. 2. Bring to a boil over high heat, then reduce to medium heat and keep the soup at a simmer.

✅ Step 3: Blanching the Pork Liver (90 seconds to determine tenderness) 1. Turn the heat to medium-high and keep the broth boiling. 2. Carefully place the marinated pork liver slices one by one into the pot, do not pour them all in at once. 3. Gently separate them with chopsticks and cook for about 30-60 seconds. 4. Observe the condition: Once the pork liver slices have completely changed color and no longer show pink, immediately turn off the heat! The residual heat will ensure it is fully cooked inside. Key point: It's better to err on the side of undercooking! The pork liver is cooked when it has completely changed color; overcooking will make it tough and dry.

✅ Step 4: Combine Seasoning (1 minute) 1. Place the washed goji leaves (or other leafy greens) and goji berries into a large soup bowl. 2. Immediately pour the boiling hot pork liver and broth into the bowl, using the high temperature of the broth to quickly blanch the goji leaves. 3. Add salt to taste, a pinch of white pepper, and a few drops of sesame oil. 4. Sprinkle with chopped green onions and gently stir to combine.

🍽️ Upgraded ways to eat: • Three-Ingredient Soup: While blanching the pork liver, you can also blanch pork slices and pork intestines for a classic Hakka Three-Ingredient Soup. • Tomato Pork Liver Soup: Before Step 2, you can sauté a tomato until softened, then add water and bring to a boil to make the soup base. This will give the soup a sweeter, more appetizing flavor.