Golden Lily Flower, Goji Berry, Spinach and Pork Liver Soup

Why people make this soup

Many people avoid pork liver out of concern about cholesterol or the worry that the liver — as a detox organ — might accumulate harmful substances. These are legitimate considerations, but with proper preparation pork liver can be a genuinely useful food. It is rich in vitamin A, B2, C, and various trace minerals, as well as protein and lecithin — nutrients that support children’s development and eye health. The key is preparation: soaking pork liver in lightly salted water for 30 minutes, rinsing well, then marinating briefly in rice vinegar helps draw out residual toxins before cooking.

Used thoughtfully, pork liver in food therapy is traditionally associated with supporting the liver system (gan), correcting blood deficiency, improving night vision, and easing swollen or red eyes. This quick soup, simmered with golden lily flowers (known in Chinese food therapy as a “worry-dissolving” herb), goji berries, and spinach, is a balanced, lightly flavoured dish that works well for most of the family.

Pork liver preparation (important)

1. Rinse the liver, then soak in cold lightly salted water for 30 minutes. Drain.
2. Rinse again under cold running water until the water runs clear and no blood remains. Drain and pat dry.
3. Slice into thin pieces. Optionally, marinate in a small splash of rice vinegar for 5 minutes, then rinse again — this further removes residual toxins.