Fried liver

Beijing special snacks. It has the characteristics that the soup is bright, the sauce is red, the liver sausage is fat, the taste is thick but not greasy, and it is thin but not sticky. Beijing fried liver has a long history, which was developed from the folk food "Boiling liver" and "Fried lung" in Song Dynasty. During the Tongzhi period of Qing Dynasty, Huixianju made and sold it by the method of not thickening. At that time, it was said in Beijing that "Fried liver was not sticky" When eating fried liver, you should sip along the bowl with a small steamed bun. In Qing dynasty, there were two kinds of sellers of fried liver: pavement and shoulder pick. Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association in December 1997. Ginger, pork liver, pork intestines, star anise, garlic, yellow sauce, soy sauce, cooked lard, vinegar, alum, starch, pork bone soup, and refined salt. The preparation method: the intestines are cleaned, coiled into bundles, tied with ropes, cut from one place, put in a cold water pot, and cook over high heat until chopsticks can penetrate, then fish the intestines into cold water and wash off the intestinal epidermis. Add yellow sauce, Jiang Mo, soy sauce and mashed garlic in turn, stir-fry into a thin paste, heat the pork bone soup, put it into pork intestines, skim off the floating oil when it boils, add pork liver, soy sauce and cooked mashed garlic, raw mashed garlic and refined salt, stir well, immediately thicken the soup with starch, then boil it, and sprinkle with monosodium glutamate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)