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1. All ingredients are cooked and set aside.
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2. slice. Put the pig liver and pig heart last.
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3. Stir-fry the ginger slices with lard in a hot pan, add all the internal organs except for the liver and heart, as well as the water chestnut slices, and spray the cooking wine to remove the smell.
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4. Add chicken broth, or add water if not. A small amount of white pepper, cover with medium heat for 40-50 minutes. If the soup is missing, use boiling water to make up.
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5. Pick out the ginger slices, add the pork liver and pork heart and cook for a while.
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6. Add salt, monosodium glutamate, and lees to the seasoning. The lees will become sour if you put it in for too long.
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7. Sprinkle in the chives to get out of the pot.
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