1. Beijing fried liver is a special food with pork liver and large intestine as the main material, garlic as the auxiliary material and starch thickening. Because the ingredients of fried liver contain pig's heart and lung, there was a two-part allegorical saying in Beijing at that time that "fried liver doesn't get thicker-bear with the lung". Fried liver in Beijing first developed from folk food "boiled liver" and "fried lung" in Song Dynasty. However, it is more common to say that the fried liver was invented by Huixian who lived in Xianyukou Hutong 1900 [1] in Qianmen, on the basis of white soup chop suey, removing pig's heart and lung and thickening it with starch. So Huixianju is considered as the creator of fried liver. After the founding of the People's Republic of China, Huixianju merged with Tianxingju. 1997 65438+In February, the fried liver made by Beijing Tianxingju was awarded the title of Chinese famous snack by China Cuisine Association.

2. Soak pig intestines with alkali and salt, wash them with water and vinegar, and then cook them; After boiling, stew with slow fire, cover the pot, so that the intestines are cooked without running oil; After cooking, cut it into 5-minute-long segments, commonly known as "thimble segments", then clean the fresh pig liver and cut it into willow-shaped strips with a knife; Then clean the pig liver and slice it for later use; Pour the cooked lard into a wok, add the aniseed, then add the yellow sauce, Jiang Mo, soy sauce and garlic in turn, and stir-fry the garlic until it is mature; Heat the pork bone soup, add the fat sausage and stew together. Finally, add pork liver, soy sauce, cooked garlic paste, raw garlic paste and other seasonings and stir well. When the soup is boiled, thicken it with starch immediately before cooking.