Fried Liver

Fried Liver

　　Fried Liver

　　“Fried Liver” originated in the late Qing Dynasty as an improved version of “Plain Boiled Offal” from “Huixianju”

　　near Xianyukou outside Qianmen. Plain Boiled Offal was made by boiling chopped pig intestines, liver, heart, and lungs with seasonings in clear broth. Due to its lack of

　　refined seasonings and simple preparation, it gradually lost popularity over time. The owner then removed the heart and lungs, renamed the dish “Fried Liver,” which quickly became unique among Beijing-style snacks.

　　Although called Fried Liver, it mainly consists of pork large intestine, with pig liver making up only about one-third. The cooking method involves first soaking and rubbing the pig intestines with alkali and salt, then rinsing them in clean water with vinegar before boiling. Once boiling, switch to low heat and simmer with the lid on to ensure the intestines are thoroughly cooked without losing oil. After they become tender, cut them

　　into 5-centimeter-long pieces, commonly known as “thimble-sized pieces.” Next, wash fresh pig liver and slice it diagonally into willow leaf-shaped strips.

　　The seasonings are prepared by heating cooking oil and adding star anise, frying it until fragrant, then adding raw garlic. When the garlic turns yellow, immediately add

　　an appropriate amount of yellow bean paste, stir-fry well, and set aside in a jar. Additionally, prepare some high-quality porcini mushroom soup. Once all ingredients and

　　seasonings are ready, begin making Fried Liver. First, place the cooked intestinal pieces into boiling soup, then add the garlic bean paste, scallions, starch-based thickening sauce, minced ginger, and porcini mushroom soup. Next, add the raw liver strips to the pot, thicken with starch, and finally sprinkle a layer of mashed garlic on top to finish.

　　— and the dish is complete.