1. Pig liver: firstly, wash and drain, cut into 1cm thick and about 2cm long, and then use 60g per 10kg according to the individual's weight, such as 300g for 50kg after delivery, and so on.

2. Ginger: Slice the skins together, and the thickness should be consistent, so as not to explode black, so that after eating, the internal heat will rise and the mouth will dry. 6 grams per 10 kg of postpartum weight.

3. Sesame oil: 6 ml per 10 kg by weight.

4.200ml rice wine water.

Exercise:

1. Wash pork liver with rice wine and cut into 1 cm thick;

2. Wash ginger, peel and cut into thin slices;

3. Pour sesame oil into the pot, heat it on medium heat, add ginger and turn to low heat, and fry until the two sides of ginger are "wrinkled" and brown, but not browned;

4. Turn to large fire and stir-fry pork liver until it becomes discolored;

5. Add rice wine to boil and turn to low heat for 5 minutes;

6. Turn off the fire and put it in the crisper.