What are the liver-clearing and kidney-nourishing soups? Which soups are good for the liver?

Many people suffer from some yin deficiency or yang deficiency, which causes many people to need to nourish the kidney and clear the liver. Only when the fundamental problem is solved can we achieve the effect of yin and yang balance. So what are the soups for clearing the liver and nourishing the kidney?

Bitter Melon, Preserved Egg and Crucian Carp Soup

Improve eyesight and detoxify - Bitter Melon, Preserved Egg and Crucian Carp Soup

Ingredients: 2 bitter gourds, 1 preserved egg, and 1 pound of crucian carp.

Preparation method: 1. Wash the bitter melon, cut it open, remove the pulp and seeds, and cut it into pieces; 2. Wash the preserved eggs, peel them, and cut them into pieces; 3. Wash the slaughtered crucian carp, scrape off the black membrane inside the belly, and drain the water; 4. Add two tablespoons of oil in a hot pan, fry the crucian carp on both sides until slightly yellow, pour in 6 bowls of water and ginger slices and boil, turn to medium heat and simmer for 20 minutes, add the bitter melon and preserved eggs and boil for 10 minutes, add salt to taste.

Function: Clears away heat and relieves summer heat, improves eyesight and detoxifies, strengthens the spleen and promotes diuresis.

Chinese wolfberry and jujube egg soup

Nourishing the liver and improving eyesight - wolfberry, jujube and egg soup

Ingredients: 30 grams of wolfberry, 10 red dates, and 2 eggs.

Preparation method: Wash and drain wolfberries, wash and pit red dates, put them together in a casserole, add appropriate amount of water and bring to a boil, then add eggs and cook until done, season and serve in two servings.

Function: Nourishes the liver and kidneys, strengthens the spleen and stomach, nourishes yin and moistens dryness, nourishes blood and relieves restlessness. It is suitable for patients with liver and kidney deficiency, weak spleen and stomach, as well as chronic hepatitis and cirrhosis.

Red dates can nourish the middle and replenish qi, nourish blood, calm the mind and improve eyesight, and have the effects of enhancing immunity and anti-oxidation.

Eucommia Pork Liver Soup

Tonify the Yang of Liver and Kidney - Eucommia Pig Liver Soup

Ingredients: 5 grams of Eucommia ulmoides, 350 grams of pork liver, 10 grams of ginger, 600 grams of clear soup, and 15 grams of green onions. Seasoning: 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar.

Preparation method: 1. Wash the Eucommia ulmoides, slice the pork liver and blanch it in water, cut the ginger and scallion into sections and set aside. 2. Put a clean pot on fire, add clear soup, Eucommia ulmoides, ginger slices, and pork liver. Bring to a boil over high heat, then simmer over low heat for 30 minutes. Season, sprinkle with scallion segments and serve.

Function: Eucommia ulmoides can replenish the yang of the liver and kidneys, and can treat weakness of the waist and knees and spermatorrhea caused by liver and kidney deficiency. In addition, it also has a certain effect on stabilizing pregnancy. Pork liver is rich in various minerals and trace elements, and has the therapeutic effect of nourishing the liver and improving eyesight.

Pork liver and pea sprout soup

Nourishing blood and improving eyesight - pig liver and pea seedling soup

Ingredients: 50g pork liver, 25g pea sprouts, seasoning: 2g pepper, 2g salt, 2g soy sauce, 3g sesame oil

Preparation method: Cut the pork liver into thin slices, soak it in cold water and then wash it again. Add soy sauce and liver slices to the soup, bring to a boil, skim off the foam, add some pepper, add pea sprouts, salt, and drizzle with sesame oil.

Function: This soup can nourish blood, improve eyesight, clear away heat and promote urination.

Pea sprouts are the tender sprouts of the legume plant pea. They have the effect of clearing heat and promoting diuresis. Because of their light green color and the fresh fragrance of peas, they are most suitable for soups. "Pork Liver and Pea Sprouts Soup" is a soup with a strong local flavor, which originated from Qiu Cuilou during the Qianlong period of the Qing Dynasty. During the Republic of China period, large restaurants such as Guangxinglou began to offer this light delicacy. Now it has become one of the main soup dishes in major restaurants.