Chinese Food
Breakfast series → fried liver in old Beijing
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Fried liver is a famous traditional food of Han nationality in Beijing. It has the characteristics of bright sauce red soup, fat liver sausage, strong taste, thin but not thick. Stir fried liver is a Beijing snack developed from the folk food boil liver and stir fried lung in Song Dynasty. The thick garlic fragrance is the most attractive. I made it clean. Real material. Baby can eat a bowl. Pig liver is a good blood tonic. But the three high people should eat less.
Cooking ingredients
Cooking Steps
Step1:Fat intestines are rubbed with salt, pepper and starch to remove mucus. Turn over the large intestine to remove grease.
Step2:Wash twice. Blanch the pot under cold water. Start another pot. Put cooking wine, ginger, onion, pepper, and other spices. Cook for about an hour. When it is mature, chopsticks can be easily pierced. Don't throw the soup that boils large intestine. It's used to stir fry the liver.
Step3:Chopped garli
Step4:Fat intestines cut into small segment
Step5:Slice the pig liver. Rinse it several times. Remove the blood.
Step6:Add salt, soy sauce, soy sauce, soy sauce, part of garlic into the soup. After the garlic is fragrant, hook it into the water lake powder. After the thick, put the pig liver. Then put the remaining garlic in it.
Cooking tips:The sauce soup with sweet potato starch hook is bright. The soup with boiled intestines tastes strong as the old soup. The liver should be put last to ensure the tenderness. When the large intestine is turned over, the water flowing out of the faucet is easy to turn over. There are skills in making delicious dishes.
