Steps:
1. Clean the pig liver and cut it into 3 mm thick pieces, not too thin. Pig liver is easy to cook. If it is too thin, it is easy to overcook it in soup, resulting in a tough taste. Marinate it well. For the marinating method of pork liver, please refer to my cookbook "Fried pork liver with flat food/cookbook /36 1 199".
2. Scrape the diamond edge and part of the skin of the loofah and cut it into hob blocks for later use.
3. In a small pot, add enough water, add concentrated chicken juice and sugar, add ginger slices and a little peanut oil after boiling, and cook for 1 min.
4. Turn on the fire, add the loofah pieces, cook for about 40 seconds (the loofah is about 5 minutes cooked), and season with salt.
5. Next step 1, when the soup boils again, immediately turn off the fire, put it on the stove for 2 minutes, continue heating with waste heat to make the pork liver cooked, don't overcook it, then take it out of the pot and put it in a bowl.
6. Put the pot into the bowl and trim it slightly.