Box Thorn Soup

• ½ cup fresh pork liver
• Ginger juice
• 4 cups box thorn leaves

Slice the liver thinly and marinate with sugar, salt, cornstarch, and fresh ginger juice. Heat a small amount of oil in a saucepan. Add the leaves and stir until wilted. Add water; bring to the boil and simmer about 5 minutes. Add liver, and continue to simmer 2 to 3 minutes until liver is just cooked. Season with salt and a liberal dash of pepper. Serve.