Beijing Chaogan
Beijing stir-fried liver is a traditional Beijing breakfast dish made from pork liver and intestines slow-cooked in a thickened starch sauce with soybean paste.
食材清单
- Pork liver 300 g
- Pork intestine 100 g
- Starch 50 g
制作步骤
- 1. Boil the pork liver according to package instructions until cooked, remove and drain in cold water.
- 2. Cut the pork liver into thin slices or shreds, add cooking wine and soy sauce and marinate for 10 minutes
- 3. Boil water in a large pot, add noodles and cook until cooked, remove and drain in cold water.
- 4. Heat oil in a pot, add marinated meat and stir-fry over high heat until it changes color.
- 5. Add the noodles and stir-fry quickly over high heat to loosen the noodles.
- 6. Add soy sauce, a little salt and sugar to taste, stir-fry over high heat and serve evenly.
文化小知识
炒干是北京最传统的早餐食品之一，其历史可以追溯到清代。尽管它的名字（意思是“炒肝”），但这道菜实际上是慢炖而不是炒。浓稠的肉汁状稠度是经过精心设计的——它的设计目的是用勺子舀起来，和馒头一起吃。这道菜在老北京街区尤其受欢迎，最著名的是西城区和东城区的老字号小餐馆。