Raw materials for vegetable and pork liver soup: beef liver, vegetables, ginger slices, salt, water starch, rice wine.

Method: Clean the beef liver and cut into slices and set aside.

Wash selected vegetables and reserve them for later use.

Wash the ginger slices and cut into strips. Set aside.

Put the beef liver into a bowl, then add ginger slices, appropriate salt, starch, and rice wine, stir well, and marinate for 20 minutes to reserve.

Put the water in the pot and boil it, then add the beef liver and boil it to remove the foam, then add the vegetables and boil it, then add salt and seasoning.

Ingredients for kelp tofu soup: water tofu, kelp shreds, fungi, ginger slices, and salt.

Method: Wash the water tofu and cut into slices. Set aside.

Soak the kelp, wash and cut into slices. Set aside.

Wash the fungi and tear into a small piece and set aside.

Add some oil to the pot and bring to a boil, add the tofu and fry briefly, then add an appropriate amount of water, kelp shreds and ginger slices.

Bring to a boil over high heat, add the fungi, turn to simmer and simmer for about 30 minutes, then add salt to taste.