Fried liver was originally created by the Liu brothers in Huixianju. The three brothers of the Liu family started to deal in white water chop suey, but after a long time, the business was not good. The three of us discussed how to improve the practice of white water chop suey. At that time, Yang Manqing, the host of Beijing New Newspaper, frequented Beijing snack bars and knew the Liu brothers very well. After knowing their thoughts, he gave them an idea: You should remove the heart and lungs of the white water chop suey and thicken it with soy sauce. You can't call it stewed pork intestines, but fried liver, which may attract people. If someone asks why it is called fried liver, you can say that the liver has been fried.

the elder brothers and sisters listened very well and acted according to their words. The elder brothers and sisters soaked and rubbed the fresh and fat pig intestines with alkali and salt, then washed them with clear water and vinegar and stewed them with slow fire; After the intestines are cooked, they are cut into small pieces, while the fresh pork liver is sliced into willow-shaped strips. Then prepare the ingredients, and the ingredients are also very particular. First, heat the food, fry the aniseed thoroughly, then add the raw garlic. When the garlic becomes Huang Shi, add the yellow sauce and fry it, and the garlic sauce will be ready. In addition, we should cook good mushroom soup for later use. When the ingredients are ready, you can make fried liver.

First, put the cut cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, Jiang Mo and mushroom soup, then add the cut raw pork liver, thicken it immediately, and finally sprinkle with garlic paste to make the fried liver ready. The soup and sweat are crystal clear, the pork intestines are fat, smooth, soft and rotten, the liver is tender and delicious, light and not greasy, mellow and delicious, and fried liver is worthy of being the leader among snacks in Beijing.

the word "fried" in fried liver is not the meaning of frying with oil in Chinese, but comes from the Manchu word "colambi". Although this word is translated from the Chinese word "fried", it has a wider meaning, and cooking, frying, frying and boiling are all called "fried". Although the fried liver is boiled in water, it is finally boiled into thick juice, and there is little soup left, so the word "fried" is used instead of "boiled" (bujumbi in Manchu). Another traditional snack in Beijing, "Fried Red Fruit", is also made by stewing red fruits and boiling them into thick juice.