Step 1

Do the processing: Remove the fat and blood clots attached to the chicken liver; pour the chicken liver into a mesh spoon and pour hot water over the chicken liver in a running stream, slowly, not "wah-wah" all at once. When half the hot water is left, turn the chicken livers over and continue pouring hot water over them; this will remove some of the fishy flavor from the livers. Cut into bite-sized pieces, rinse a few more times, and drain.

Step 2

Add the chicken livers to the pot and pour the wine in. Turn on high heat. In a few minutes, blood foam will appear on the surface, use a spoon to skim off this blood foam, the cleaner the better.

Step 3

Put in the ginger and sugar. The old soy sauce is dripped into the pot in a circle. 5, 6 minutes later, take a piece of chicken liver to taste, if there is no blood in the middle is already good, immediately turn off the heat, with the soup with chicken liver served out. If there is still blood in the center, cook for 1 minute more.

Step 4

Let the chicken livers soak in the broth for 30 minutes.