In the Qing Dynasty, there were two types of manufacturers and sellers of fried liver: Bunmian and Jiandiao.

Ginger, pork liver, pig intestines, star anise, garlic, soy sauce, soy sauce, cooked lard, vinegar, alum, starch, pork bone soup, refined salt. Preparation method: wash the intestines, plate them into bundles, and tie them with ropes

, cut the intestines from one place, put it in a pot of cold water, cook over high heat until chopsticks can pierce through it, take the intestines into cold water, wash off the oil on the skin of the intestines, cut them into small pieces, wash the pork liver, and cut it into diamond shapes.

slices, pour the cooked lard into the pot, heat it over high heat, add the star anise, then add the yellow sauce, minced ginger, soy sauce and minced garlic in turn, stir-fry the mature minced garlic into a thin paste, heat the pork bone soup, add the pig intestines,

When it boils, skim off the floating oil, add pork liver, soy sauce, cooked garlic and raw garlic paste. Heat the pork bone soup, add the pig intestines. When it boils, skim off the floating oil, add pork liver, soy sauce and cooked garlic.

Stir the garlic paste, raw garlic paste, and refined salt evenly. After the soup boils, immediately use starch to thicken it, boil it again, sprinkle with MSG and stir evenly.

During the Tongzhi period of the Qing Dynasty, Huixianju of Qianmen Xianyukou Hutong invented the method of making fried liver without thickening it. Huixianju is considered the inventor of fried liver.

The name Fried Ganer is actually mainly made from pig intestines, with pig liver accounting for only 1/3.

The preparation method is to soak and rub the pig intestines with alkali and salt, wash them with water and vinegar, and then cook them.

After boiling the pot, simmer it over low heat and cover the pot so that the intestines are cooked through without losing oil.

After overcooking, cut into 5-minute long segments, commonly known as "thimble segments". Then wash the fresh pork liver and slice it into willow leaf-shaped strips with a knife.

The seasoning is to add aniseed to hot cooking oil, fry it thoroughly and then add raw garlic. When the garlic turns yellow, immediately add an appropriate amount of yellow sauce, fry it and place it in a jar for later use.

In addition, make some good mushroom soup.

After preparing the raw materials and condiments, start making fried liver.

First put the cooked sausage segments into the boiling soup, then add the garlic sauce, chopped green onion, minced gordon "ginger" and mushroom soup, then put the raw liver strips into the pot, thicken the gravy with starch, and finally sprinkle with a layer of smashed

Garlic paste and serve.

Beijing fried liver is a very unique snack.

The soup is oily and red, the liver sausage is fat, and the flavor is rich but not greasy. The specific method: cut the pig liver and pig intestines and set aside, and prepare a small bowl of water starch for final thickening.

Cut the garlic into fine pieces in advance to fully release allicin, which is rich in nutrients.

Heat the oil, then sauté the green onions and ginger, add the large intestine and stir-fry together.

Stir fry for a while, then add some hot water, and then add the pork liver.

After boiling, add two tablespoons of soy sauce, salt, seasoning, cooking wine, etc., and pour in water starch.

After cooking for a while, serve it in a bowl and sprinkle minced garlic on top.

2 The main ingredients of fried liver are pig liver and pig intestine. Both of them have a strong taste, so you need to be careful in selecting the ingredients. Not all parts are available.

The pig intestines need to be washed, but the oil in the intestines cannot be completely washed away, otherwise the taste will not be fragrant enough.

It is generally better to put more pork intestines than pork liver.

Generally, the more professional way is to use the original soup to filter out the impurities and cook it so that it is clean.

3. Pork liver soaking may not be very clean and is time-consuming.

Can be cooked whole and then sliced ??into thin slices.

Because pork liver tends to be relatively tender, it's best not to overcook it.

The so-called fried liver is actually not fried, but cooked.

4 Fried liver is cooked with stewed liver.

Therefore, the flavor of the brine must be sufficient. It is usually cooked with bone soup or mushroom soup, plus various sauces and spices.

You don’t use a spoon when eating, but drink from a bowl.

Therefore, the marinade must be thickened, and it must be very particular. It must be uniform, translucent and not turbid, and it must not be too viscous and like a paste.

Braised pork is a famous local traditional snack in Beijing. It is made by boiling roasted and stewed pig intestines and pig lungs together. Buy a bowl of staple food, non-staple food and hot soup.

Braised pork originated from Nanheng Street in the south of Beijing.

It is said that during the Guangxu period, Su Zao pork cooked with pork belly was expensive, so people used pig head meat and pig offal instead.

After being spread by folk cooking experts, over time, stewed and cooked dishes were created.

There are probably not many authentic Beijingers who don’t like braised and fired dishes.

Luzhuhuoshao is very popular among Beijingers.

Cut the tofu into triangles with a tic-tac-toe knife, cut the small intestine and lungs into small pieces, scoop a ladle of old soup from the pot into the bowl, and add some mashed garlic, chili oil, fermented bean curd, and chive flowers.

A piping hot bowl was served. The roasted tofu and lungs were stewed to absorb enough of the soup. The roasted meat was thoroughly cooked but not sticky, and the meat was rotten but not bad. The strongest flavor among them was the small intestine.

The intestines are soft and tender, the taste is thick but not greasy, and there is no peculiar smell.

Occasionally eating a piece of white meat will make your mouth full of fat.

Because it is an old soup, if you have a light mouth and find the soup a bit salty, you can ask the store owner for some boiled water to add to the soup.

The origin of this place is different. The Manchus believe in shamanism and regard the crow as their god because it is said that the crow saved the lives of their ancestors.

This should be a fact. In times of famine, where the crows are, there must be animal carcasses.

Therefore, when the Manchu people offered sacrifices, they put animal fat and offal (mainly wild boar) into a large pot to cook (these are what crows love to eat). After the sacrifice, everyone shared the food, and over time, stewed meat was formed.

It was later introduced to the people by palace chefs. Why is the above statement wrong? The auxiliary ingredients in braised garlic paste, chili oil, bean curd, chive flowers, as well as cloves, cinnamon, licorice, amomum villosum, cinnamon, cocoa kernels, and cinnamon are all

It has the effect of detoxifying and removing fishy smell, and if it is just meat, there is no need for such heavy ingredients.