Ingredients
150 g pork liver, 20 g Chinese angelica root (dong quai), and 15 g astragalus root.
Seasonings
5 g ginger, shredded, 1 teaspoon salt, a pinch of MSG, 1/2 teaspoon each of Shaoxing wine and sesame oil.
Steps
1. Rinse the pork liver clean, slice it thinly, and place in a large bowl. Add shredded ginger, cooking wine, sesame oil, salt, and MSG, mixing well to marinate until flavorful. Rinse the angelica root and astragalus root, then slice both into pieces.
2. Place the angelica root and astragalus root in a clay pot, add 600 g (about 2 1/2 cups) of water and bring to a boil, then reduce to low heat and simmer for about 30 minutes, yielding 300 g (about 1 1/4 cups) of the decoction.
3. Strain the broth to remove the solids, then add the marinated pork liver slices and cook until fully done. Remove from heat, transfer to a serving bowl, and serve.