1. Prepare all materials. Pick the liver from the white tendons, wash the spinach, and peel off the ginger.
2. Mince ginger and set aside.
3. Cut the liver from which the white tendons have been removed into slices.
4. Put an appropriate amount of cornstarch, salt, and cooking wine into the sliced pork liver.
5. Stir all the ingredients in 4 evenly. Marinate for 10 minutes.
6. Put an appropriate amount of oil in the pot.
7. Under the pig liver slices.
8. Stir-fry the pork liver slices until they reach eight maturity.
9. Put an appropriate amount of water in the pot.
10. Add the minced ginger and bring to a boil.
11. Remove the right amount of foam from a small fire. Turn the fire again.
12. Finally, put in the washed spinach, and then put in the right amount of salt.
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