[fried liver in old Beijing] the favorite snack in old Beijing. It's really delicious. recipe-Chinese Food-best chinese food recipes-cooking food

[fried liver in old Beijing] the favorite snack in old Beijing. It's really delicious.

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Fried tripe, stewed pork and fried liver are three water snacks that old Beijingers can't do without in their daily diet. Among them, fried liver is the most misnomer - although it's liver, but the main ingredient is large intestine. It doesn't need to be stir fried. It's wide juice and slow cooking. It's a bowl of exquisite fried liver. It's delicious, tender, and without garlic. It's served with two steamed buns for breakfast. It's delicious when you drink it while you're sliding. It's like a bang.

Cooking ingredients

water lake powder:moderate amount

garlic:moderate amount

octagon:1

cinnamon:moderate amount

fennel:moderate amount

onion:moderate amount

potato starch:moderate amount

Cooking Steps

Step1:Boil the fresh Tricholoma and mushrooms in the pot. Use this water to make soybean paste. Add some cooking wine and pour it into the pot. This pot of soup is the bottom soup of fried live

Step2:Add the cleaned large intestine in the pot. Add star anise, prickly ash, cinnamon, pepper, cilantro, fennel, onion and ginger. Cook for about 40 minutes. After the soup is boiled, remove the foam and add garlic cloves

Step3:Sliced pig liver into willow like slices. Added wine to remove visceral odor. Mashed garlic

Step4:When the large intestine is cooked, remove it. When it is cooled a little, cut it into willow leaves. Remove the seasoning of the bottom soup. Filter the juice. Put it into the large intestine. Boil it

Step5:Add a little soy sauce, salt and cooking wine to the soup. After opening, immediately add pork liver. Hook up the sauce for two or three times. Finally, add the mashed garlic.