Prepare cooked white porridge.

Chicken liver with raw flour, cooking wine and salt with your hands to grasp and knead well, and then deal with it later.

Blanch the spinach and wash and keep the red root!

Rinse the liver, which has just been scratched and marinated for a while, with water again.

Blanch the liver with the same hot water you just used to blanch the spinach to remove the blood foam.

Meanwhile, bring the congee to a boil, add the spinach and chicken livers, salt and a little sesame oil, and turn off the heat.