Ingredients
250 g fresh pork liver, 15 g each of Codonopsis root and Chinese angelica root, and 10 g sour jujube seeds.
Seasonings
25 g minced ginger, 25 g minced scallions, 4 teaspoons salt, 1 tablespoon MSG, 5 teaspoons Shaoxing wine.
Steps
1. Rinse the fresh pork liver, slice it, then mix with cooking wine, salt, and MSG; wash and crush the sour jujube seeds; rinse the codonopsis root and angelica root separately.
2. Place the Chinese dangshen (codonopsis root), Chinese angelica root, and sour jujube seeds in a clay pot, add enough water to bring to a boil, then reduce the heat to low and simmer for 10 minutes.
3. Add the sliced pork liver and cook until it turns white, then add minced ginger and scallions and continue simmering for about 30 minutes before serving.