Ingredients:
1,Pork liverthree ounces.
2,Luffa cucumberone catty.
3, Marinated pork fatone tablespoon.4,
Sichuan pickles in brine (or chili peppers)half a tablespoon.5|One tablespoon of cornstarch.
6|Scallion
one stalk.
7|One tablespoon of cooking wine.
8|Salt,Monosodium glutamate (MSG)as needed.

Steps:
1|Peel and wash the luffa cucumber, then cut into dice-shaped pieces.
2|Chop the scallion finely.
3|Slice the pork liver thinly, place in a bowl, add cooking wine, salt, and cornstarch, mix well, and let it marinate for about ten minutes.
4|In a pot, add one catty of soup or water (if using soup, no need to add lard), bring to a boil, then add the cucumber pieces and cook for five minutes until soft.
5|Add salt and MSG, stir well, then add the pork liver and cook for another half minute before turning off the heat.