fried liver

The Beijing snack "Fried Liver" was an improvement of the "White Water Miscellaneous" at Xianyukou "in the late Qing Dynasty. The White Water Miscellaneous is made of sliced pork intestines, liver, heart and lungs with seasonings and cooked in white soup. Because it is not paid attention to seasoning, the production is relatively simple and has become unpopular over time. So the shop owner removed the heart and lungs and changed the name to "fried liver", making it unique among Beijing-style snacks for a time.
There have also been many wisecracks on the market that use fried liver as their motto, such as scolding people saying,"Why are you like fried liver? You have no heart or soul." Or satirize people and things who harm each other and say: "Pig Bajie eats fried liver and harms his flesh and blood."
The famous fried liver is actually mainly composed of pork fat sausages, with pork liver accounting for only one-third of the total. The method of making fried liver, a Beijing snack, is to first soak the pork intestines in vinegar and salt, rub them, and wash them with clean water for a total of three times. Roughly remove the fat oil, but not too cleanly. Then add alkali flour and salt and rub it carefully. Wash it twice before cooking. After boiling, use slow fire to simmer, and cover the lid well so that the intestines are cooked without running away. After being cooked, cut into small pieces 5 minutes long, commonly known as "thimble sections", wash the fresh pork liver, cut into willow leaf shaped small pieces with a knife, soak them in clear water, control the water content, add a little rice wine and appropriate amount of starch, grab evenly, and then blanch with boiling water for later use.
The seasoning for the Beijing snack fried liver is to add the main ingredients into the heated cooking oil, fry them thoroughly, remove them, add raw garlic and stir-fry. When the garlic turns yellow, add a little chopped green onion and ginger, and then immediately add appropriate amount of yellow sauce, stir-fry and place in a jar for later use. In addition, make some good mushroom soup. After the raw materials and seasonings are prepared, we begin to make fried liver. First stir-fry the cooked intestines, add rice wine, add boiling soup and appropriate amount of mushroom soup, then add garlic sauce and a little soy sauce to color, thicken with mung bean starch, add the scalded liver slices and stir well, and finally sprinkle with a layer of garlic. Serve. The following is the specific production;