Ingredients that need to be prepared in advance are: 2 slices of tomato, 1 slice of ginger, 1 small handful of soybean sprouts, 3 slices of oyster mushrooms, appropriate amount of day lily, 1 shallot, a little pork liver, 1 small section of cucumber, rice noodles 2 taels, half a teaspoon of salt, half a teaspoon of chicken essence, 1 chopstick of lard, an appropriate amount of white pepper, 1 tablespoon of white vinegar, and 1 tablespoon of cooking wine.

1. Soak the rice noodles 3 hours in advance.

2. Wash the pork liver and soak it in water for 10 minutes (the pork liver must be handled patiently, otherwise it will taste bad when you eat it).

3. Soak in water, slice into slices, add white vinegar, cooking wine, salt, and numb for 20 minutes.

4. Wash the processed pork liver twice with water, add starch and salt, and mix well.

5. Wash all vegetables, soak day lily in warm water for a few minutes, slice tomatoes, cucumbers, tear off oyster mushrooms, and slice ginger. The final dosage is a handful of soybean sprouts, two slices of tomatoes, a few day lilies, a few slices of cucumber, a few slices of oyster mushrooms, and a piece of ginger.

6. Put all the vegetables and ginger slices in 5 into the casserole, add bone broth (if you don’t have bone broth, you can use thick soup), bring to a boil over high heat, cover with a lid and lower the heat. Simmer for 5 minutes.

7. Add the soaked rice noodles. When the rice noodles are cooked, add the pork liver. When the pork liver changes color, turn off the heat. Add a chopstick of lard, an appropriate amount of white pepper, an appropriate amount of chopped green onion, and serve.