Stewed Pork Liver with Scrophularia
Stew pork liver with Scrophularia ningpoensis, then reduce the cooking liquid to a sauce. This dish is suitable for acute and chronic conjunctivitis.
Ingredients
Pork liver (cut into thin slices)
500 g
Scrophularia (washed, cut into thin slices, placed in a cheesecloth bag and tied tightly)
15 g
Rapeseed oil
as needed
Ginger
as needed
Scallions
as needed
Soy sauce
a pinch
Sugar
a pinch
Shaoxing wine
a pinch
Water starch
as needed
Instructions
1
Stewing
Wash the scrophularia, cut it into thin slices, place it in a cheesecloth bag, and tie it tightly. Put the bag together with the pork liver into a pot, add an appropriate amount of water, and simmer for 1 hour. Remove the pork liver and cut it into thin slices.
2
Thickening the sauce
In a separate pot, heat the rapeseed oil until it comes to a boil. Add the ginger and scallions and stir-fry until fragrant, then add the pork liver slices along with a little soy sauce, sugar, and Shaoxing wine. Pour in a small amount of the original broth, reduce the sauce, and stir in the water starch to thicken.
