1. Slice the pig liver, put it in cold water to remove blood (it is best to keep changing water), then take it out and marinate it in marinade for about 20 minutes.

2. according to the number of people in pot b, add appropriate amount of water and salt, and add shredded ginger (ginger slices) to taste.

3. After minutes, the boiled water in pot A can be used to scald the marinated pork liver. In medium fire mode, put the pork liver in, and the water in the pot boils again. Turn off the fire immediately.

4. Pick up the scalded pork liver and wash the scum with cold water.

5. Put chopped green onion (or chopped green onion) and pork liver (washed after scum removal) into the boiling water in pot B, and turn off the fire immediately after the soup boils again. (completed)