Fried liver

About Fried liver - Beijing Cuisine

Fried liver is a rare and delicious dish in Beijing cuisine, originating from Beijing. It pays attention to the selection of ingredients and fine workmanship, and its taste is salty and fresh. It is famous for roasting, boiling, frying and popping. It is a homely taste in the hearts of local people.

Ingredients

• Pork liver 300g
• Pork large intestine 100g
• Starch 50g

Instructions

1. 1. Boil the pork liver according to package instructions until cooked, remove and drain in cold water.
2. 2. Cut the pork liver into thin slices or shreds, add cooking wine and soy sauce and marinate for 10 minutes
3. 3. Boil water in a large pot, add noodles and cook until cooked, remove and drain in cold water.
4. 4. Heat oil in a pot, add marinated meat and stir-fry over high heat until it changes color.
5. 5. Add the noodles and stir-fry quickly over high heat to loosen the noodles.
6. 6. Add soy sauce, a little salt and sugar to taste, stir-fry over high heat and serve evenly.

Cultural Notes

Beijing cuisine combines the essence of palace cuisine, official cuisine and folk snacks, and is the representative of northern China cuisine. As the ancient capital of several dynasties, Beijing has brought together cooking techniques from all over the world. Roast duck, lamb, and noodles with soy sauce are world-famous, reflecting the grandeur and exquisiteness of northern cuisine. Fried liver is a household name in Beijing. It is a must-have dish at festivals and family gatherings and is the epitome of Beijing cuisine’s food culture.