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Pork liver, lean pork and goji-berry egg-drop soup
豬膶瘦肉枸杞蛋花湯（杞子豬膶湯）
“The pot she makes when someone needs looking after.”
Ingredientsone pot, serves 4
Pork liver· sliced and marinated; dust with a little potato or tapioca starch first, it sets into a thin film in the heat and stays silky150 g
Fresh ginger2 to 3 slices
Method
Ingredients go in only once the water boils. Dusting the pork liver with potato or tapioca starch keeps it silky. Pour the egg in as a thin stream just before the heat goes off to make 蛋花 (egg flower), and do not stir until it has set.
- Bring 6 bowls of water to the boil, then add the ginger slices and the lean pork.
- A few minutes later add the pork liver and the goji berries.
- Boil for 3 to 5 minutes.
- Pour in the beaten egg just before turning off the heat to make 蛋花 (egg flower).
- Season with salt and ground pepper and it is ready.
Just off the stove. Drink it while it is hot.今日呢煲 · Today’s pot
Who it suits
- traditionally taken to nourish the blood, support the liver and eyes, moisten the lungs and cool heat (the Ming Pao 王子煮場 framing)
- best in winter and spring, but fine all year
Who should take care
- people with high cholesterol should limit pork liver (same as for 枸杞葉豬膶瘦肉湯)
- people with inflammation or an open wound should not add sesame oil or wine (HK01's note)
Soup stories
This is the leafless version, made with dried goji berries when 枸杞菜 is out of season, proof that a pork liver quick-boil is a weekly regular rather than a seasonal treat.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.