Pea Shoot and Pig Liver Soup

Rinse the pig liver, slice it thinly, and soak for more than 4 hours, changing the water frequently.

After soaking, drain the blood water from the pig liver and marinate with cooking wine, starch, salt, ginger, and baking soda for half an hour.

Grab a handful of fresh pea shoots, rinse them, and boil a pot of hot water. Once boiling, blanch the pea shoots for 1 minute.

Remove the pea shoots and place them in a bowl. Add a small amount of broth, a pinch of salt, light soy sauce, chopped green onions, sesame oil, and white pepper.

Add the marinated pig liver to the water used to cook the pea shoots. Once the water is boiling, cook for an additional 10-15 seconds to expel all the blood.

Remove the pig liver, rinse it well, and boil a new pot of water. Once boiling, add the pig liver and cook for 1 minute.

Once the pig liver is cooked, pour it into the bowl along with the broth and stir well.