Pork liver and spinach soup

Slice 250 g pork liver thinly and marinate with 10 g cornstarch, 15 g soy sauce, 15 g Shaoxing wine, and 2 g pepper.

Finely mince 15 g ginger and 20 g scallion.

Heat 5 g sesame oil in a pot over medium-high heat, then stir-fry minced ginger and scallion for 10 seconds until fragrant.