Old Beijing’s specialty fried liver is not stir-fried.

Fried liver is a famous Beijing snack developed from the folk delicacies "boiled liver" and "fried lung" in the Qing Dynasty. It uses pig liver, large intestine, etc. as the main ingredients, with onions, ginger, and garlic. It is a special Beijing gourmet snack made by using starch as auxiliary ingredients and thickening the gravy with starch.

In fact, the so-called fried liver is not fried, but cooked. In addition to pork liver, there are also pig intestines, and there are more pig intestines than pork liver. The reason why it is called stir-fried liver is because at the end, starch is added to thicken it, and it needs to be stirred constantly. It looks very much like stir-fry, so it is called stir-fried liver.

How to make the old Beijing specialty fried liver

Clean the pig liver and pig intestines, then cut them into pieces, then put the cut ingredients into cold water and blanch them. When the water is boiling, add onion, ginger, pepper, aniseed, cumin, and cooking wine.

Remember, the intestines and liver should be blanched separately, and the water should be boiled for only 10 seconds when blanching the pig liver. Add pork bone soup to the pot, add the blanched pork intestines, pour some soy sauce to adjust color, add salt to taste, and cook for 10 minutes. Add the pork liver and water starch and stir until the gravy is good enough to serve in a bowl. Sprinkle with minced garlic.