Whole process production, old Beijing flavor "fried liver"
The Beijing snack "fried liver" was improved from the "Baishui offal" of "huixianju" in the fresh fish mouth outside Qianmen in the late Qing Dynasty. The Baishui offal was boiled in white soup with segmented pig intestines, liver, heart and lungs and seasonings. Due to the lack of attention to seasoning, the production was relatively simple and was not popular for a long time. So the shopkeeper took out the heart and lungs and renamed them "fried liver", which was unique among Beijing snacks for a time.There are also many witticisms in the market, such as scolding people; "How can you be as heartless as fried liver?". Or satirize the people and things that harm each other; "Pig Bajie eats fried liver and injures himself."In fact, the famous fried liver is mainly pig fat intestines, and pig liver accounts for only one third. The method of making fried liver in Beijing snacks is to soak the pig intestines in vinegar and salt, rub them, wash them with water, and repeat the operation three times. Remove the fat roughly, but not too clean. Then add alkali flour and salt, rub them twice, wash them and cook them. After boiling, simmer over a slow fire. Cover the pot so that the intestines are cooked without oil. After ripening, cut it into 5-minute segments, commonly known as "thimble segment", then wash the fresh pig liver, cut it into willow shaped pieces with a knife, soak it in clean water, control the water content, add a little yellow rice wine and a proper amount of starch, and then blanch it in boiling water for standby.The seasoning for fried liver in Beijing snacks is to put the big stuff into the boiled cooking oil, fry it thoroughly and then take it out. Stir fry it with raw garlic. When the garlic turns yellow, put a little chopped green onion and ginger, and then immediately put an appropriate amount of yellow sauce into it. Stir fry it and put it in the pot for standby. In addition, cook some superior mushroom soup. After the raw materials and seasonings are ready, start to make fried liver. First stir fry the cooked intestines, add rice wine, add boiling soup and appropriate amount of mushroom soup, then add garlic sauce and a little soy sauce for coloring, thicken with mung bean starch, add scalded liver slices and stir well, and finally sprinkle a layer of minced garlic. Let's start the specific production;Characteristics of fried liver; Golden red in color, fragrant, tender and smooth pork liver, fragrant and rotten pork intestines, delicious sauce and long aftertaste.reminder;1. We must choose pig's fat intestines to make them delicious and authentic.2. The key point is to clean the fat intestines. Do not be careless and omit the operating procedures. Repeat the operation for five times, three times with salt and vinegar, and two times with alkali and salt. Repeat the operation for 2-3 minutes each time, and then wash until the water is clear. Finally, it is best to keep the fat intestines free of peculiar smell and clear. A small part of the fat left on the fat intestines will taste better. Therefore, only large pieces of fat can be removed.3. If you like to cook fried liver often, you can fry more garlic paste and put it into a pot for low-temperature storage. You can cook more fat intestines and cut them into pieces for frozen storage. It is recommended to buy fresh pig liver as you cook it.4. After the pig liver is cut, the purpose of Soaking with clean water is to remove the excess blood and odor, and to eliminate the harmful toxins in the pig liver. Because the liver is a poison filtering and hematopoietic organ, only soaking with clean water can remove most of the harmful substances inside, and then cooking can achieve the purpose of safe eating and good health. Although pig liver contains higher cholesterol, it is good for the eyes. Eating it often can brighten the eyes. Especially for children, it will be good to eat less every week.5. Although the fried liver in old Beijing is called "fried liver", it is not fried. It is only made by stewing and thickening. The pig liver must not be fried with oil and then boiled with soup. In that case, the pig liver will be very old, bitter and tasted very bad!
Step 1 . Pig liver, pig intestines, aniseed, garlic, green onions, ginger, yellow sauce, soy sauce, yellow rice wine, monosodium glutamate, cooking oil, water, mushroom water, mung bean water starch.
Step 2 . First, put salt and vinegar into the fat intestines, rub them repeatedly with your hands for several times, and then wash them with water. Follow this procedure for three times.
Step 3 . Turn over the fat intestines, and take out the large fat on them. You don't have to pick them too clean, then put in edible soda and salt, rub them repeatedly with your hands, and then wash them with water. Repeat this procedure twice.
Step 4 . Boil the last rinsed fat sausage in the boiling water pot for 3 minutes and remove it.
Step 5 . Add water into the pot and bring it to a boil. Put scallions and ginger slices into it, then put in the fat intestines, pour a little yellow rice wine, and cook the fat intestines over low heat, about 30-40 minutes.
Step 6 . Cut the pork liver into strips with an oblique knife, and then cut into small willow leaves with a top knife. The size of the pork liver slice is about 2.5-3 cm long and 2 cm wide. The slice should not be too large.
Step 7 . After cutting, put it into a basin and soak it in clean water for 10 minutes.
Step 8 . Pour a little yellow rice wine into the purified water of pig liver, and mix well with dry corn starch paste.
Step 9 . Take out the cooked fat intestines and cut them into pieces. The pieces should not be large, but slightly larger than the fingernail of the thumb, which is commonly known as; "Thimble block".
Step 10 . Bring the pot to a boil with hot water, pour in the pured pork liver and scald it. Add more water in the pot, pour in the pork liver and change color, and then remove it for standby.
Step 11 . At this time, the main ingredients pig liver and fat intestines have been prepared and made into semi-finished products.
Step 12 . Cut the ginger and onion into small pieces, and cut the garlic into fine paste.
Step 13 . Mix the mung bean starch with clear water and set aside.
Step 14 . Heat up the frying spoon, pour cooking oil into the anise, fry it slowly over low heat, fry the anise, and then remove it.
Step 15 . Add half garlic and stir fry.
Step 16 . Stir fry minced garlic until it is yellowish, then add chopped onion and ginger and stir fry for a while.
Step 17 . Add the yellow sauce and stir well. When the yellow sauce is stir fried, it can be out of the pot.
Step 18 . Put the fried minced garlic sauce into the container for standby. If you often cook fried liver, you can fry more minced garlic sauce. You don't have to fry it every time.
Step 19 . Stir fry the cut fat sausage with the remaining oil in the pot, and cook it with yellow rice wine.
Step 20 . Don't fry too long, just 1 minute. After a little stir fry, inject water and mushroom water.
Step 21 . Pour in minced garlic sauce and stir well.
Step 22 . Finally, color it with soy sauce. The color should not be too dark, but moderate.
Step 23 . Sprinkle a little monosodium glutamate after the soup is boiled to make it fresh.
Step 24 . Thicken with mung bean starch.
Step 25 . After the sauce is gelatinized, pour in the scalded pork liver and cook for 1 minute.
Step 26 . Finally, sprinkle the other half of minced garlic and you can get out of the pot.
Step 27 . The concentration of sauce should be moderate, not too thin or too thick, because the sauce will be thickened if it is slightly dried.
Step 28 . When filling bowls, use small bowls, with three pieces of pork liver and ten pieces of pork intestines for each bowl, which is the standard number of fried liver bowls in old Beijing.
Step 29 . You can eat it with steamed stuffed buns and fried dough sticks.
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