This is a small interruption to the Washington DC travel series as Ben is away at Chicago right now. Here is a simple soup recipe which Ben enjoys which I like to share with you.
It’s Pork Liver Soup. I had a lot of this soup during my confinement as it has lots of ginger in it.
- big knob of ginger
- pork liver
- Chinese cooking wine
- ground white pepper
- salt to taste
- soy sauce to taste
- sesame oil
Click on the link below for the instructions.
|Scrape off the skin of the ginger using a spoon. Cut a few small pieces of ginger and use the clever to smash the ginger into small fine pieces. I find it easier to mince ginger this way. I learned it from the Yan Can Cook show.
|Rinse the pork liver under hot running water until its no more bloody. Trim off those white membrane which is tough to chew. Slice the liver at an angle into thin slices.Marinate the pork liver with the minced ginger, some Chinese cooking wine and some white pepper while you prepare the soup.
|Julienne the rest of the ginger.
|Dry fry the ginger in a pot. Add in some cooking oil and some sesame oil when the ginger is almost dry. Fry until the ginger is lightly brown.
|Add in enough boiling water for the soup and let it simmer for 15 minutes.
|Lastly, add in the pork liver and bring the soup back to a boil. Once the soup started to boil, switch off the stove. Do not overcook the pork liver as it will become tough. The pork liver will melt in your mouth if it’s cook just right.Season the soup with salt and soy sauce.Ben likes to enjoy the pork liver by dipping with some soy sauce and sometimes he’ll add some Thai chili to go with it.