Old Beijing Fried Liver

Pig large intestine 300g	Pork liver 200g
Onion 50g	Ginger 30g
Garlic 50g	Salt Appropriate amount
Light soy sauce 45ml	Old soy sauce 30ml
MSG A little	Water starch 15ml
Aniseed 1	Cooking wine 50ml

Old Beijing fried liver recipe

Step 1

Wash fresh pig intestines and set aside

Step 2

Make water in a pot, add cooking wine, green onions, and ginger slices. Boil the pig intestines until they are eight-cooked and set aside.

Step 3

Cut the cooked pig intestine into cubes and set aside

Step 4

Wash the pork liver and remove the fascia and set aside

Step 5

Cleaned pork liver slices for use

Step 6

Boil water in a pot. After the water boils, add the pork liver and blanch until it is cooked. Remove it and set aside.

Step 7

chopped green onions

Step 8

minced ginger

Step 9

minced garlic

Step 10

Make oil in the pot, add a little green onion, ginger and garlic and sauté until fragrant. Add water, aniseed, cooking wine, light soy sauce, dark soy sauce, salt, monosodium glutamate and processed large intestine segments, cook until soft.Skim off the oil after rotting. Then add the processed pork liver. After the pork liver changes color, open the pot again, add water starch to thicken the sauce, and sprinkle in minced garlic. Cooking techniques for old Beijing fried liver

The water starch should be added in small amounts and multiple times until the soup can hold the raw materials, and the gravy should be thicker