What kind of starch is used to thicken fried liver in Beijing?

Fried liver is one of the special traditional snacks in Beijing, which is characterized by oily soup with red sauce, fragrant liver and fat intestines, thick taste without being greasy, and thin but not creeky. Fried liver is a Beijing snack developed from the Song Dynasty folk food "boiled liver" and "fried lungs", with pig's liver, large intestine as the main ingredient, garlic and other auxiliary ingredients, and thickened with starch made of Beijing snack.

The origin of the dish:

The makers of fried liver in the Qing Dynasty had two kinds of stores and shoulders. Ginger, pork liver, pork intestines, star anise, garlic, soy sauce, soy sauce, cooked lard, vinegar, alum, starch, pork bone broth, refined salt.

Method of production: wash the intestines, coiled into a number of bundles, tied with a rope, cut the intestines from one place, placed in a pot of cool water, high-fire cooking until the chopsticks can be zapped through the intestines into the cool water, wash off the intestinal epidermis of the oil, cut into small segments, wash the pig liver, cut into rhombus-shaped slices.

Cooked lard poured into the pot, with a high fire heat into the anise, and then sequentially into the yellow sauce, ginger, soy sauce and garlic, fried into a thin paste of mature garlic, pork bone broth is hot, into the pork intestines, will be boiled, skimmed off the floating oil, into the pig liver and soy sauce and cooked garlic, garlic, raw garlic, salt, stirring, soup boiled, and then thickened with cornstarch, and then boil, sprinkle MSG and stir into place.