Place the pork liver in a large bowl. Rinse with cold water a few times, then add cold water to cover completely. Soak for 15 minutes. Drain off and discard the water. Slice the liver into 1/4” (4mm) thick pieces and place in a medium size bowl.

Add the Shaoxing wine, salt, white pepper and cornstarch to the pork liver. Mix well with your hand. Let marinate for 10 minutes while preparing the rest of the ingredients. If you have extra time, marinating the pork liver in the fridge for 1 to 2 hours will yield better flavor.

Bring a pot of water to a boil. Add the spinach, stem side down. Let the stem cook for 30 seconds, then submerge the leaf part as well. Cook for 30 more seconds or so, until al dente. Transfer the spinach to a colander. Run with cold tap water to stop cooking and cool off slightly. Then drain and gently squeeze out excess water. Cut the spinach to large bite-size pieces.

Add the pork liver to the same pot of boiling water. Low boil for 30 seconds. Then drain, rinse with cold tap water to remove any impurities, drain again, and transfer the pork to a bowl.

Add the chicken broth and the ginger to a medium size pot. Cook over medium-high heat until boiling. Add the cooked pork liver and boil for 1 minute, until just cooked through.

Turn off the heat. Add back the cooked spinach, a pinch of salt and sesame oil. Taste the soup and add more salt if needed. Serve hot.