Fried liver is a Beijing snack developed from the folk food "Boiled liver" and "Fried lung" in Song Dynasty. It is made of pig liver, large intestine, garlic and starch. When I first started eating fried liver, I paid attention to sipping around the bowl and asked for steamed buns. Now I am not so particular about eating fried liver.
During the Tongzhi period of Qing Dynasty, Huixianju in Xianyukou Hutong, Qianmen, invented the method of making fried liver without thickening. Now, Huixianju is considered as the creator of fried liver.
In fact, the famous fried liver is mainly pig fat intestines, and pig liver only accounts for 1/3. The production method is to soak pig intestines in alkali and salt, rub them clean, wash them with water and vinegar, and then cook them. After boiling, simmer with slow fire, cover the pot, and let the intestines be cooked without running oil. When it is ripe, it is cut into 5-minute-long segments, commonly known as "thimble segments". "Wash the fresh pork liver and cut it into willow-shaped strips with a knife.
Seasoning is to add aniseed to the heated cooking oil, add raw garlic after deep frying, add appropriate amount of yellow sauce immediately after the garlic turns Huang Shi, stir-fry and put it in a jar for later use. Besides, we should cook some delicious mushroom soup. After the raw materials and seasonings are ready, the fried stalks 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.
After Hui Xianju's fried liver became famous, small restaurants and snack bars in Beijing's Sijiu city joined in one after another, and there were also witticisms on the market with fried liver as the word. For example, when swearing at home, say, "You are so heartless." ; Ironically, people and things that hurt each other say that "pigs and pigs eat fried liver and hurt their own flesh and blood."
Fried liver in Beijing has a long history, which developed from folk foods such as "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was not bold in production and sales. At that time, there was a saying in Beijing that "fried liver does not get thicker-boiling heart and lungs". When eating fried liver, you should sip it along the bowl with steamed buns in your arms.
In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. The paver first pushed Huixianju outside the front door.
Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997.
Fried liver was originally created by the Liu brothers in Xianju. The Liu Jiasan brothers began to make white water chop suey. After a long time, their business was not good. The three of us discussed how to improve the practice of white water chop suey. At that time, Yang, the host of The Beijing News, frequented snack bars in Beijing and was very familiar with the Liu brothers. Knowing their thoughts, he gave them an idea: you remove the heart and lungs of the white water chop suey and thicken it with soy sauce. It can't be called stewed pork intestines, but called fried liver, which may be attractive. If someone asks why it is called fried liver, you can say that the liver has been fried. I also advertised it to you in the newspaper ... You three listened very well and did as you said. Brothers and sisters soak and knead the fresh and fat pig intestines with alkali and salt, then wash them with clear water and vinegar and stew them with slow fire; The intestines are cooked and cut into small pieces, while the fresh pig liver is cut into willow-shaped strips. Then prepare the ingredients, and the ingredients are also very particular. First, heat the food, stir-fry the fennel thoroughly, and then add the raw garlic. When the garlic turns to Huang, add the yellow sauce and stir-fry it, and the garlic sauce will be fine. In addition, cook the mushroom soup for later use. When the ingredients are ready, you can make fried liver. First put the cut cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, Jiang Mo and mushroom soup, then add the cut raw pig liver, thicken it immediately, and finally sprinkle with garlic paste to make the fried liver ready. The sweat in the soup is crystal clear, the fat intestines are soft and rotten, the liver is tender and delicious, light but not greasy, mellow and delicious, and fried liver is worthy of being the leader in Beijing snacks.