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Fried liver "Fried liver" was improved in the late Qing Dynasty from the "white water chop suey" of fresh fish mouth "Huixianju" outside Qianmen. The white water chop suey was cooked with sliced pork intestines, liver, heart and lungs in white soup, but it was not popular for a long time because it didn't pay attention to the seasoning. So the shopkeeper removed his heart and lungs and renamed it "fried liver", which was unique among Beijing snacks for a time. In fact, the famous fried liver is mainly pig fat intestines, and pig liver only accounts for 1/3. The production method is to soak pig intestines in alkali and salt, rub them, wash them with clear water and vinegar, and then cook them. After boiling, use slow fire to stew, and cover the pot so that the intestines are cooked thoroughly without running oil. After being cooked, cut it into 5-minute-long segments, commonly known as "thimble segments", and then wash the fresh pig liver and slice it into willow-shaped strips with a knife. The seasoning is to add aniseed into the heated cooking oil, add raw garlic after deep frying, add appropriate amount of yellow sauce immediately after the garlic turns Huang Shi, stir-fry and put it in a jar for later use. Besides, we should cook some good mushroom soup. After the raw materials and condiments are ready, stir-fried stalks are made. First, put the cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, minced ginger and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle a layer of smashed garlic.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)