Beijing specialty snacks. It has the characteristics of bright soup color, red sauce, fat liver and intestines, strong but not greasy taste, thin but not sticky. Fried liver in Beijing has a long history, which developed from folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was produced and sold in a bold way. At that time, there was a saying in Beijing that "fried liver doesn't stick to hands". When eating fried liver, you should sip it along the bowl with a small steamed bun. In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997. Ginger, pork liver, pork intestines, star anise, garlic, yellow sauce, soy sauce, cooked lard, vinegar, alum, starch, pork bone soup, refined salt,

Production method: Wash the intestines, tie them in bundles with ropes, cut them from one place, put them into a cold water pot, cook them with strong fire until chopsticks can penetrate, take them out and put them into cold water, wash off the oil on the intestines, cut the pig liver into small pieces, cut them into diamond-shaped pieces, pour the cooked lard into the pot, add star anise with strong fire, then add yellow sauce, Jiang Mo, soy sauce and garlic in turn, and fry until cooked.

It is generally difficult for foreigners who have never eaten fried liver in Beijing to understand what fried liver is. The so-called fried liver is not fried, but boiled, and besides liver, there are fat intestines, generally more than liver. However, I think it is quite "fried" to put starch in the end, because it is thick and needs constant stirring.

If it helps you, please adopt it, thank you!