Ingredients
500 g (about 1 lb) cleaned duck liver, 25 g dried fleeceflower root (He Shou Wu).
Seasonings
1 teaspoon salt, 1/2 teaspoon MSG, a pinch of white pepper, 1000 g (about 4 cups) clear broth.
Steps
1. Rinse the duck liver clean, soak it in fresh water for 30 minutes, then remove and rinse again, cutting it into small pieces; soak the fleeceflower root in water until soft, wash and drain, then slice into small pieces.
2. Place a clay pot over heat, add clear broth and bring to a boil. First add the Polygonum multiflorum slices and simmer for 30 minutes, then add the duck liver pieces and continue cooking for 10 minutes. Skim off any foam from the surface, season with salt, MSG, and white pepper to taste, then remove from heat and serve in a bowl.