Pig liver cut into very thin slices, add a little starch, salt, monosodium glutamate, rub and pinch with your hands; clean spinach cut a few cuts (baby spinach do not have to cut), prepare a little minced ginger, scallion, soak a small amount of hot water with a good amount of vermicelli to be used.

Large fire (add chopped green onion, no salt) choking pot, spinach into the turn a few times, immediately add water (moderate), put the fans boil, in the case of boiling, with chopsticks, pig liver piece by piece into the water, both fast, but also do not form a ball. Stir slightly and when the water boils again, sprinkle in the grated ginger and remaining chopped scallions and immediately remove from the heat. Add sesame oil, pepper and fine salt to taste. The flavor is extremely fresh.

Points: from the first slice of pork liver into the pot to all under the pot, the time should be short, otherwise the old, tender, taste is not good. Never make the pig liver into a ball, not only affect the quality of the dish, but also cause the internal uncooked.