1. Cut the liver into thin slices and pickle
2. Use a knife to scrape off the spinach roots
3. Cut the spinach into long pieces, wash it, control the moisture, cut the shallot and ginger
4. Put an appropriate amount of oil in the water to boil, boil the spinach in a pot
5. The blanched spinach controls the water content for later use
6. Put the green onion and ginger in a hot oil pan and stir fragrantly
7. Transfer the green onion and ginger together with the oil into the soup pot, add an appropriate amount of water and bring to a boil. Wash the liver and remove the salt. Add to the pot and cook for 2 minutes on high heat
8. Wash the liver and add the salt to the pot and cook for 2 minutes on high heat
9. Add spinach
10. Add the right amount of salt and chicken essence and stir well
Tips:Spinach contains relatively high oxalic acid. Blanching the spinach before boiling the soup can effectively remove oxalic acid. The spinach root is rich in nutrients and can be cleaned and cooked together.
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