1. All ingredients are ready.
2. Wash the liver and cut into shreds.
3. Put a spoonful of cooking wine, half a spoonful of light soy sauce, a few drops of sesame oil, starch, and a little salt in the cut pork liver and marinate for about 15 minutes.
4. Boil water in the pot, put the washed spinach in the pot and blanch for 1 minute.
5. After the spinach is blanched, quickly put it in cold water for overcooling. When it is cool, remove the water and cut it into sections.
6. Heat the wok and pour oil, add green onion and ginger until fragrant.
7. Put the marinated pork liver in the pan and stir fry quickly.
8. Stir-fry for about 2 and a half minutes, when the liver is dry and fragrant, pour into the spinach segments.
9. Stir-fry spinach and pork liver, mix well, add a small amount of salt, half a teaspoon of sugar, and a little chicken essence, then turn off the heat and serve.
Tips:1. Spinach must be blanched. Spinach contains oxalic acid, which can easily form stones in the body. After blanching spinach, oxalic acid can remove most of it.
2. Cut the pork liver into shreds, which is easy to fry and easy to taste.
3. Stir-fry on high heat to ensure the tender and fresh taste of pork liver.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
