Egg and Liver Soup

Egg and Liver Soup

serves 2 to 4

This soup is good for the liver and improves eyesight.

2 eggs

1–2 tablespoons (15–30 milliliters) peanut or sesame oil

8 ounces (250 grams) pork liver, thinly sliced

6 green tops of scallions, chopped

1 tablespoon (15 milliliters) cooking wine

2 cups (500 milliliters) water

1 teaspoon (5 grams) salt

Beat the eggs in a small bowl and set aside.

In a medium saucepan, heat the oil. When the oil is hot, add the sliced liver and chopped scallions and stir. Add the tablespoon of cooking wine, stir for 30 seconds more, and add the water. Bring to a boil, lower the heat, and simmer for 15 minutes. When ready, pour the beaten egg into the soup, stirring it in using a circular motion. Season with salt and serve in a large soup tureen or in individual bowls.

hancheng

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