Ingredients: pork liver, a slice of leek, a little green vegetables (spinach, rape and Chinese cabbage are optional), three spoonfuls of white sugar, one spoonful of red wine, two spoonfuls of ginger, three slices of fresh shrimp or shellfish, a little noodles, 500g of broth, and a little salt monosodium glutamate.

Practice of three fresh pork liver noodles

Wash and drain pork liver slices, and marinate with red wine, soy sauce, sugar and ginger slices.

Cut the vegetables and shallots for later use.

Two pots boil water. One cooks noodles until they are cooked in June and July, and the other cooks lard in broth and puts it into the pickled pig liver. After boiling, take out the pork liver for later use, add fresh shrimp or shellfish, add vegetables to the cooked noodles in a soup pot, add pork liver and shallots, turn off the heat, and add a little salt and monosodium glutamate.

Three fresh pork liver noodles for nourishing blood, eyes and liver are out of the pot.