Beijing Fried Liver

Beijing Fried Liver

by rockie

4.8 (1)
Favorite
5

Difficulty

Easy

Time

20m

Serving

2

4 two pork liver, 3 two large intestines, made two large bowls of fried liver. The operation time is 20 minutes, starting from boiling ginger water. Pork liver slices are boiled in water, and they are all prepared the night before. "

Ingredients

Beijing Fried Liver

1. Boxed fresh pork liver bought from pork liver, and cooked food bought from Daoxiang Village for pig intestines are about two to three. It's much simpler without having to deal with the large intestine.

2. Cut pork liver into thin slices and boil water. This is 8 taels, 4 taels for fried liver, 4 taels for spinach and pork liver.

Beijing Fried Liver recipe

3. Cut the large intestine into small sections.

Beijing Fried Liver recipe

4. One aniseed, three slices of ginger, boil in cold water, cook for 5-10 minutes, remove. The time to boil the water is to press the garlic paste.

Beijing Fried Liver recipe

5. Add 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of cooking wine, and half a spoon of sugar. Add boiling water.

Beijing Fried Liver recipe

6. Put the large intestine first, boil the water again, add the liver, and boil for 3-5 minutes.

Beijing Fried Liver recipe

7. Thick gorgon, stir while pouring. This level is actually thinner than the ones bought outside, but I ate it for myself.

Beijing Fried Liver recipe

8. Simmer it for a while, it thickens. You can get it out of the pot.

Beijing Fried Liver recipe

9. Sprinkle the garlic mash.

Beijing Fried Liver recipe

10. Served with self-steamed buns, properly dripped.

Beijing Fried Liver recipe

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