The makers and sellers of fried liver in the Qing Dynasty had two kinds of stores and shoulders. Ginger, pig liver, pig intestines, anise, garlic, soy sauce, soy sauce, cooked lard, vinegar, alum, starch, pork bone broth, refined salt, production method: the intestines will be washed, coiled into a number of bundles, tied with a rope, then the intestines from one place to cut, put in a pot of cool water, high fire cooking until the chopsticks can be zapped through the intestines into the cool water, wash away the oil of the intestinal surface skin, cut into small segments, the pig liver is cleaned, cut into rhombic slices, the cooked lard is poured into a pot with a strong fire hot put anise, then in turn put in yellow sauce, ginger, minced, then in turn put in yellow sauce, minced, cooked lard and cooked liver is difficult to eat. fire hot into the star anise, and then sequentially into the yellow sauce, ginger, soy sauce and garlic, fried into a thin paste of mature garlic, pork bone broth is hot, into the pork intestines, will be boiled, skim off the floating oil, into the pork liver and soy sauce and cooked garlic, raw garlic puree will be pork bone broth is hot, into the pork intestines, will be boiled, skim off the floating oil, into the pork liver and soy sauce and cooked garlic, raw garlic puree, salt, stir, the soup boiled, and then thickened with cornstarch, and then boil, sprinkle MSG and stir that is to be. Sprinkle with monosodium glutamate and stir to become.

During the Tongzhi period of the Qing Dynasty, the Huixianju in Qianmen's Fresh Fish Mouth Hutong invented the method of making fried liver without thickening the sauce, and the Huixianju is considered to be the creator of fried liver.

Name fried liver, in fact, the main pig fat intestines, pig liver accounts for only 1/3 of the production method is the first pig intestines with alkali, salt soak and rub, wash with water and vinegar before cooking. After the opening of the pot and then switch to simmer, the pot lid cover so that the intestines are cooked and not run oil. After rotting cut into 5 minutes long small section, commonly known as the "thimble section" and then fresh pig liver clean, with a knife slice into a willow leaf-shaped strip.

Spices are in the boiling hot cooking oil into the spices, fried through the raw garlic, garlic yellow immediately into the right amount of yellow sauce, fried in a jar standby. In addition to boil some good mushroom soup. After the raw materials and condiments are ready, start to make fried liver. First put the cooked intestine into the boiling soup, then put the garlic sauce, chopped green onion, gravy with "ginger" and mushroom soup, then put the raw liver into the pot, thickened with cornstarch, and finally sprinkled with a layer of smashed garlic is ready.

Beijing fried liver is a very unique flavor snack. The soup is bright sauce red, liver and sausage fat, taste thick and not greasy

Specific method: first of all, the pig liver and pig intestines cut up and standby, ready to prepare a small bowl of water starch to be used for the final thickening. In advance of the garlic finely chopped, so that the full release of allicin, rich in nutrients. Heat the oil, then sauté the sliced onion and ginger, add the large intestine and stir-fry together. Stir-fry for a while then add some hot water, then put in the pork liver. After boiling, add two tablespoons of soy sauce, add salt, monosodium glutamate and cooking wine, and pour in water starch. After cooking for a while, it can be put up in a bowl and sprinkle minced garlic on top.

2

The main ingredients of stir-fried liver are pig liver and pig intestines, both of which have a heavy flavor, and the selection should be fine, not all parts are available. Pig intestines should be washed, but the oil in the intestines can not be all washed out, otherwise the flavor is not fragrant enough. Pork sausage usually needs to be put in a bit more than pork liver to be good. Generally more professional practice, to use the original soup to strain the impurities to cook, so get clean.

3

Pork liver by soaking may not be very clean and time consuming. It can be cooked whole and then sliced into thin slices. Because pork liver tends to be tender, it's best not to cook it too long. The so-called stir-fried liver is not actually stir-fried, but boiled.

4

Stir-fried liver is cooked in a brine. Therefore, the marinade should be full of flavor, and is usually cooked in bone or portobello mushroom soup with various sauces and spices. You don't use a spoon to eat it, but drink it from a bowl. Therefore, the marinade should be thickened, and it is very delicate, must be uniform and transparent, not cloudy, not too viscous as if the paste.

Halo boiled in Beijing is a famous local traditional snacks, it is the fire and stewed pig intestines and pig lungs together to cook, buy a bowl of staple side dishes and hot soup are available. Lo Mein originated in Nan Heng Street in the south of Beijing. It is said that in the Guangxu period, because of the high price of suzhao meat cooked with pancetta, people used pork head and pork jowl instead. Through the spread of folk cooking experts, over time, it has created the brine-boiled fire-roasted pork. There are few authentic Beijingers who don't know how to eat braised pork.

The dish is very popular among Beijingers. The fire cut tic-tac-toe, tofu cut triangular, small intestines, lungs head chopped small pieces, from the pot to pour a spoonful of old soup to the bowl, and then some garlic, chili oil, tofu milk, chives flowers. A steaming bowl came up, roasted, tofu, lung head

Halogen

Sucked enough soup, roasted through and not sticky, meat rotten and not bad, which is the most flavorful or small intestine. Intestine crispy soft, thick flavor but not greasy, without any odor. Occasionally eat a piece of white meat is full of fat flavor. Because of the old soup, if you feel that the soup is a bit salty, you can ask the shopkeeper for some plain water to add to the soup.

There is a discrepancy in the origin of the soup, as the Manchus practiced shamanism and had the crow as their god, as legend has it that the crow saved the lives of their ancestors. This should be true, in times of famine where the crows are there will be dead animals. So the Manchu rituals to animal fat, offal (mainly wild boar) into the cauldron simmering (these are crows love to eat), after the sacrifice is completed, the crowd share food, and over time the formation of the brine. Later by the palace chef into the folk, why say the above statement is wrong, brine cooking in the auxiliary ingredients garlic paste, chili oil, bean curd milk, chive flowers, as well as cloves, official cinnamon, licorice, sand, cinnamon, cardamom, cinnamon are detoxification to fishy effect, and if the original just meat, do not need such heavy ingredients.

Cooking method

Ingredients to prepare

Main ingredients: pork intestines, pig lungs

Instructions: salt, yellow wine, vinegar, star anise, cinnamon bark, peppercorns, ginger, sesame leaves, soya sauce, flour, icing sugar,

Making Steps

1, pork intestines with salt, yellow wine, vinegar and repeatedly scrubbed, the inner wall, the outer wall should be cleaned with a warm

Brine

Water rinse effect will be better, yo

2, the pot of water, the pork intestines into the blanching (cool water in the pot, yo ~)

3, another pot, add boiling water, star anise, cinnamon, peppercorns, ginger, green onions, sesame seeds, yellow wine, leather, soy sauce, soy sauce, dried chili peppers, high-fire boil, low-fire brine intestines

4, the flour kneaded into a ball with water, wake up! A moment

5, will wake up the surface kneaded light, divided into small pasta agent, knead round

6, the round pasta agent rolled into a round slice

7, pan smeared with a little oil, will be the cake cooked (we have the first pan smeared with oil, and then did not smear)

8, marinated pork intestines cut into small segments

9, the pan in a small amount of oil, sautéed Pixi County soybean petals, will be the marinade broth back to the pot, boil, add water, add the water, add the water, the water, and then add the wine, the water, and then add the wine, the water, and then add the water. Boil, add water, add

marinated cooking

salt, soy sauce, vinegar, rock sugar, yellow wine, southern milk juice, etc. Boil,

10, into the pig lungs and tofu bubbles stewed

11, the last to add the pork intestines can be boiled.

12, cut the pancake into small pieces, soup and soup sauce poured on the pancake, add chili oil, garlic sauce, minced green onions, vinegar to taste. Newly branded cakes directly pour juice can eat, do not have to put the burrito into the soup pot to cook, otherwise the burrito chewy. But the burrito is overnight, you have to cook before eating. [1]