Specific practice of fried liver in Beijing

Knead the bought pig intestines with alkaline noodles or alum, then wash them with clear water, neutralize them with vinegar, leave them for a while and then wash them with clear water. First put some water in the pot, boil it and put it in the pig's large intestine. First tie the pig's large intestine tightly, then put more water into the pot, and then add spices such as pepper, aniseed, cinnamon, fennel, clove, fragrant leaves, fragrant fruit, nutmeg, onion, ginger and garlic. One or two less will do. But pepper, aniseed, cinnamon, fennel, onion and ginger are indispensable. Cook the raw materials and put them into pig intestines. After boiling for about 20-30 minutes, take out the pig intestines and stew them in the pig liver for about 20 minutes. Remove the pig liver. Filter the stewed pork liver soup and remove the seasoning for later use. Cut pork intestines into 3 cm pieces and pork liver into thin slices. Put the prepared water starch into the soup, thicken it, then add the cut intestines and pig liver, and add more garlic foam when you take it out of the pot. You can eat it.