1. Prepare the ingredients first.
2. Wash the liver and cut into thin slices, rinse again, soak in clean water for half an hour, and then drain the water.
3. Add cornstarch and cooking wine and mix well, marinate for a while.
4. Wash the spinach, blanch it in a pot of boiling water for ten seconds, remove it and let it cool.
5. Raise the frying pan, add sliced ginger and stir fragrant, then add pork liver and stir fry until the color changes.
6. Pour in an appropriate amount of water and bring to a boil, skim off the floating powder.
7. Add spinach and wolfberry, sprinkle in salt, bring to a boil again, and enjoy.
Tips:Add some goji berries to the soup to look good and nourish, so you might as well try it.
