Stir-fried liver is a Beijing snack developed from folk food "Boiling liver" and "Stir-fried lung" in Song Dynasty. It is made of pig liver, large intestine, garlic and starch. At first, when eating fried liver, I paid attention to sipping it around the bowl and asked to eat it with buns, but now I don't pay so much attention to eating fried liver.
During Tongzhi period of Qing Dynasty, Huixianju in Xianyukou Hutong of Qianmen invented the method of making fried liver without thickening. Now, Huixianju is regarded 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, wash them with clear water and vinegar, and then cook them. After boiling, use slow fire to stew, and cover the pot so that the intestines are cooked thoroughly without running oil. Ripe and cut into 5-minute-long segments, commonly known as "thimble segments". "Wash the fresh pork liver and slice it into willow-shaped strips with a knife.
The seasoning is to add aniseed into 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 good mushroom soup. After the raw materials and condiments are ready, stir-fried stalks are made. First put the cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, minced ginger and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle a layer of smashed garlic.
After the fried liver in Huixianju became famous, small restaurants and snack bars in Beijing's 49 cities added fried liver one after another, and there were also witticisms on the market with fried liver as their words. For example, when scolding people, they said, "You are so heartless." ; Ironically, people and things that hurt each other say, "Pig and Pig eat fried liver and hurt their own flesh and blood."
Fried liver in Beijing has a long history, which was developed from folk foods such as "boiling liver" and "frying lung" in Song Dynasty. During Tongzhi period in Qing Dynasty, Huixianju made and sold it without thickening. At that time, there was a saying in Beijing that "frying liver without thickening-boiling heart and boiling lung". When eating fried liver, you should sip along the bowl with a small steamed bun.
In Qing dynasty, there were two kinds of sellers of fried liver: pavement and shoulder pick. The paver first pushed Huixianju outside the front door.
The fried liver made by Beijing Tianxingju, 19971February, was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Fried liver was originally created by the Liu brothers in Huixianju. The three brothers of the Liu family started to deal in white water chop suey, but after a long time, the business was not good. The three of us discussed how to improve the practice of white water chop suey. At that time, Yang Manqing, the host of Beijing New Newspaper, frequented Beijing snack bars and knew the Liu brothers very well. After knowing their thoughts, he gave them an idea: You should remove the heart and lungs of the white water chop suey and thicken it with soy sauce. You can't call it stewed pork intestines, but fried liver, which may attract people. If someone asks why it is called fried liver, you can say that the liver has been fried. I also publicized it for you in the newspaper ... The three of you listened very well and acted according to your words. The elder brothers and sisters soaked and rubbed the fresh and fat pig intestines with alkali and salt, then washed them with clear water and vinegar and stewed them with slow fire; After the intestines are cooked, they are cut into small pieces, while the fresh pork liver is sliced into willow-shaped strips. Then prepare the ingredients, and the ingredients are also very particular. First, heat the food, fry the aniseed thoroughly, then add the raw garlic. When the garlic becomes Huang Shi, add the yellow sauce and fry it, and the garlic sauce will be ready. In addition, we should cook good 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 pork liver, thicken it immediately, and finally sprinkle with garlic paste to make the fried liver ready. The soup and sweat are crystal clear, the pork intestines are fat, smooth, soft and rotten, the liver is tender and delicious, light and not greasy, mellow and delicious, and fried liver is worthy of being the leader among snacks in Beijing.