Ingredients
600 g Chinese spinach
60 g pig’s liver, sliced
100g pork, sliced
1 tbsp ginger wine
2 tbsp sesame oil
1tsp light soy sauce
2 tbsp cornstarch (cornflour)
4 tbsp lard
3 cloves garlic, shredded
6 1/2 cups water
salt and taste
60g (2oz) carrots, sliced
Method
- Wash spinach throughly. Discard roots and chop spinach coarsley. Drain well.
- Marinate liver and pork in mixture of ginger wine, ginger, juice, sesame oil, soy sauce and cornstarch (cornflour).
- Heat lard and fry garlic until fragrant. Add water, salt and bring to the boil.
- Drop in liver, pork and carrot and slimmer for 7-8 minutes.
- Add spinach and cook a further 7-8 minutes.
- Serve pipping hot with a dash of pepper
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Tags: carrots, chinese cuisine, chinese recipes, chinese soup recipes, chinese soups, chinese spinach, cornstarch, ginger wine, lard, light soy sauce, pork, rich spinach soup, rich spinach soup recipes, sesame oil, soup recipes, soups