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Authentic practice of fried liver in Beijing
Ingredients: main ingredients: 800g of fat sausage, 200g of pork liver, Tricholoma 1 00g, Lentinus edodes100g, and auxiliary materials: cooking wine15ml, 5g of salt, 30g of soybean sauce, 20ml of soy sauce, appropriate amount of water starch, appropriate amount of garlic and octagonal/kloc.

Steps:

1, Fresh Tricholoma and Lentinus edodes are boiled in a pot. Use this water to melt soybean sauce, add some cooking wine, and then pour into the pot. This pot soup is the bottom soup of fried liver.

2. Add the cleaned large intestine to the pot, add star anise, pepper, cinnamon, small pepper, fragrant leaves, fennel and onion ginger, and cook for about 40 minutes. After the soup is boiled, skim the foam and add garlic cloves.

3. Cut pork liver into willow-shaped slices, add cooking wine to remove the smell of organs, and mash garlic.

4, the large intestine is cooked and removed, slightly cooled and cut into willow leaves, the seasoning of the bottom soup is removed, the soup is filtered, put into the large intestine, and boiled.

5, add a little soy sauce, salt, cooking wine to the soup, immediately after opening, put the pork liver, hook the sauce for two or three times, and finally add garlic.

6. Finished products.