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What is fried liver in Qingfeng steamed bun shop?
Fried liver is a traditional famous food in Beijing. It has the characteristics of bright soup color, red sauce, fat liver and intestines, strong but not greasy taste, thin but not sticky. 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.

During the Tongzhi period of Qing Dynasty, Huixianju in Xianyukou Hutong, Qianmen, invented the method of making fried liver without thickening, and Huixianju was 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, stew with slow fire, cover the pot, and let the intestines be cooked thoroughly without running oil. After cooking, cut it into 5-minute-long segments, commonly known as "thimble segments", then wash the fresh pig liver and cut it into willow-shaped strips with a knife.

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Food culture:

"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 does not pay attention to seasoning, it is simple to make and has long been unpopular. So the shopkeeper took out his heart and lungs and renamed it "fried liver", which was unique among Beijing snacks for a time.

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.

Baidu encyclopedia-fried liver