"Fried liver" was improved in the late Qing Dynasty from the "white water chop suey" of the fresh fish mouth "Huixianju" outside Qianmen. White water chop suey is cooked in white soup with chopped pig intestines, liver, heart, lungs and seasonings. Because it doesn't pay attention to seasoning, it is simple to make and has been popular for a long time. So the shopkeeper took out his heart and lungs and renamed it "fried liver", which was unique among Beijing snacks for a time.

Stir-fried liver seasoning is to put aniseed in heated cooking oil, fry thoroughly, add raw garlic, add appropriate amount of yellow sauce immediately after garlic turns to Huang Shi, stir-fry and put it in a jar for later use. Besides, we should cook some delicious mushroom soup. Fried liver is made after the raw materials and seasonings are ready. First put the cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, Jiang Mo and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle with a layer of minced garlic.

Note: the so-called fried liver is not fried, but boiled, and besides the liver, there are fat intestines, generally more than the liver. Finally, put the starch, because it is thick, but also keep stirring, and it feels "fried"