Whole Process, Old Beijing Style "fried Liver"

Whole Process, Old Beijing Style "fried Liver"

1. Pig liver, pig intestines, star anise, garlic, green onions, ginger, yellow sauce, soy sauce, rice wine, monosodium glutamate, cooking oil, water, mushroom water, mung bean starch.

2. First put salt and rice vinegar into the fatty intestines and rub it with your hands several times, and then rinse with water. Repeat this procedure three times in total.

3. Turn the fatty intestines over, and remove the large pieces of fat on the upper part. You don't need to pick it too clean. Then put in the edible alkali and salt, rub it repeatedly with your hands, and then wash it off with water. Repeat this procedure twice.

4. Boil the last rinsed fat intestines in a pot of boiling water for 3 minutes to remove.

5. In another pot, pour clean water and bring to a boil. Put the onion and ginger slices in it, then add a little rice wine in the fat intestines, and cook the fat intestines over a low heat, about 30-40 minutes.

6. Cut the pig liver into strips with an oblique knife, and then cut into small pieces of willow leaves with a top knife. The size of the pig liver is about 2.5-3 cm long and 2 cm wide. The slices should not be too big.

7. After cutting, put it in a basin and soak in clean water for 10 minutes to wash.

8. Pour the pig liver's clean water into a little rice wine, mix well with dry corn starch slurry.

9. Take out the cooked fat intestine and cut into pieces. The pieces should not be big, just slightly larger than the fingernails of the thumb, commonly known as "thimble pieces."

10. Bring water to a boil on the pot, pour in the pork liver made with the paste and blanch it, add more water in the pot, pour in the liver to change the color and remove it for use.

11. At this time, the main ingredients of pig liver and fat intestines have been prepared, and semi-finished products have been made.

12. Mince ginger and green onion, and chop garlic into fine puree.

13. Blend the mung bean starch with water and set aside.

14. Heat up a frying spoon, pour cooking oil into the star anise and sauté slowly over a low heat. Fry the star anise and remove it.

15. Add half of the garlic and stir fry.

16. Stir-fry the garlic until slightly yellow, add the chopped green onion and ginger.

17. Add the yellow sauce and stir well. When the yellow sauce is fragrant, it can be out of the pot.

18. Put the fried garlic paste in a container for later use. If you often cook fried liver, you can fry more garlic paste. You don't need to fry it every time you make it.

19. Stir-fry the cut fat intestines with the remaining oil in the pot, and cook the rice wine.

20. Don't stir-fry for too long, just 1 minute, after a little bit of stir-frying, pour in water and mushroom water.

21. Pour in the garlic paste and stir well.

22. Finally, use soy sauce to color it. The color should not be too dark, just moderate.

23. After the soup is boiled, sprinkle a little MSG to make it fresh.

24. Thicken with mung bean starch.

25. After the gorgon juice is gelatinized, pour in the boiled pork liver and cook for 1 minute.

26. Finally, sprinkle the other half of the minced garlic and serve.

27. The concentration of the gorgon juice should be moderate, not too thin, not too thick, because the gorgon will thicken after a little drying.

28. When serving the bowl, use a small bowl. Each bowl contains three slices of pork liver and ten slices of pig intestines, which is the old Beijing standard for fried liver bowls.

29. It can be served with steamed buns and fried dough sticks.

Tips:

The characteristics of fried liver: golden red color, tangy aroma, tender liver, fragrant pig intestines, delicious juice and long aftertaste.

Tips;

1. It is delicious and authentic only if you use the pig's fat sausage to make it.

2. The focus is on cleaning the fatty intestines, and must not be sloppy and omit operating procedures. Repeat the operation a total of five times, three times with salt and vinegar, and twice with alkali and salt. Repeatedly grasp for 2-3 minutes each time, then wash until the water is clear, and finally, it is best to make the fat intestines without peculiar smell. , Leaving a small part of the fat on the fat intestines will taste more fragrant, therefore, only remove the large pieces of fat.

3. If you like to cook fried liver often, you can fry more garlic sauce and put it in a tank for low-temperature storage. You can cook more fatty intestines and cut them for storage. It is recommended that you buy and use fresh liver when you cook it.

4. After the pig liver is cut, the purpose of soaking in clean water is to remove excess blood and peculiar smells, and to eliminate harmful toxins in the liver, because the liver is a toxin and hematopoietic organ and can only be soaked in clean water. Discharge most of the harmful substances inside, and then cook them to achieve the goal of safe eating and good health. Although pork liver contains higher cholesterol, it is good for the eyes. It can be used for eyesight. It is especially good for children to eat less every week.

5. Although the fried liver in old Beijing is called "fried liver", it is actually not fried, but made by stewing and thickening. Pork liver must not be fried in oil first and then boiled in soup. It will be very old, taste bitter, and taste very bad!