Liver Cake Soup
Steam pork liver puree with egg whites into a cake, cut into pieces, and pour over seasoned chicken broth.
Ingredients
pork liver (minced)
200 g
egg whites
120 g
cooked lard (to grease the plate bottom)
25 g
ginger juice
10 g
salt (divided use)
3 g
cooking wine
5 g
shredded scallion
5 g
MSG (divided use)
5 g
minced cilantro
25 g
white pepper
1 g
chicken broth (divided use)
500 g
Instructions
1
Step 1
Mince the pork liver, then pass it through a sieve together with 250 g of chicken broth. Stir in the egg whites until evenly combined, then add 1 g of salt, 2 g of MSG, the cooking wine, ginger juice, and white pepper, and mix well. Transfer to a soup plate (with a thin layer of lard spread on the bottom) and steam in a steamer over low heat until set into a liver cake. Use a small knife to score the cake into 1.5 cm diamond-shaped pieces.
2
Step 2
In a wok, combine 250 g of chicken broth, 2 g of salt, 3 g of MSG, white pepper, and shredded scallion. Bring to a boil and pour over the liver cake. Sprinkle with minced cilantro and serve.
