Whole process production, old Beijing style "fried liver"(quan cheng zhi zuo lao bei jing feng wei chao gan er )

Whole process production, old Beijing style "fried liver"

Introduction:

The Beijing snack "fried liver" was improved from the "Baishui miscellaneous" of "huixianju" in the late Qing Dynasty. The Baishui miscellaneous was boiled in white soup with sliced pig intestines, liver, heart and lung and seasoning. It was simple and unpopular for a long time because it didn't pay attention to seasoning. So the owner removed the heart and lung and changed the name to "fried liver", which was unique in Beijing snacks. There are also a lot of witty words about fried liver in the market, such as "you are heartless like fried liver". Or satirize the people and things that harm each other, and say, "pig eight quit eating fried liver, self mutilation." In fact, the famous fried liver is mainly made of pig intestines, and only one third of them are made of pig liver. Beijing snack fried liver is made by soaking pig intestines in vinegar and salt, kneading and washing them with clean water for three times, roughly removing fat, but not too clean, then adding alkali noodles and salt, kneading and washing them twice before cooking. Turn to simmer after boiling, cover the pot to make the intestines well cooked without running oil. After cooked, cut into 5-minute-long segments, commonly known as "thimble segment", then wash the fresh pig liver, cut into willow shaped slices with a knife, soak in clean water, control the water, add a little yellow rice wine and appropriate amount of starch, and then blanch with boiling water for standby. The seasoning of fried liver in Beijing snacks is to add large ingredients into the boiling cooking oil. After deep frying, remove them and stir fry them with raw garlic. When the garlic turns yellow, add a little onion and ginger powder, and then immediately add a proper amount of yellow sauce, stir fry them and put them in the can for standby. In addition, we need to make some good mushroom soup. After the raw materials and condiments are ready, we begin to make fried liver. First stir fry the cooked sausage, add yellow rice wine, add boiling soup and appropriate amount of mushroom soup, then add garlic sauce, add a little soy sauce to color, thicken with mung bean starch, add blanched liver slices, mix well, and finally sprinkle with a layer of garlic. Next, we'll start the production. "

Production steps:

Step 1: pig liver, pig fat sausage, star anise, garlic, onion, ginger, soy sauce, rice wine, monosodium glutamate, cooking oil, water, mushroom water, mung bean water, starch.

Step 2: first put salt and rice vinegar into the fat sausage, rub it repeatedly by hand for several times, and then wash it with clean water. Repeat the procedure three times.

Step 3: turn over the fat sausage, remove the large oil from it, but don't remove it too thoroughly, then put in edible alkali and salt, rub it repeatedly with hands, and then wash it with clean water. Repeat the procedure twice.

Step 4: Boil the final rinsed sausage in boiling water for 3 minutes.

Step 5: start another pot, add water and bring to a boil, put in scallion and ginger slices, then put in the fat sausage, pour in a little yellow rice wine, cook the fat sausage with low heat, about 30-40 minutes.

Step 6: cut pig liver into strips with oblique knife, and then cut into willow leaves with top knife. The size of pig liver slice is about 2.5-3cm long and 2cm wide. The slice should not be too big.

Step 7: after cutting, put it into the basin and soak it in clean water for 10 minutes.

Step 8: pour the water of pig liver into a little yellow rice wine, mix well with dry corn starch.

Step 9: take out the cooked sausage and cut it into pieces. The piece should not be bigger than the nail plate of thumb. It is commonly known as "thimble piece".

Step 10: Boil the hot water in the pot, pour in the pig liver, blanch it, add more water in the pot, pour in the pig liver to change color, and then take it out for standby.

Step 11: at this time, the main ingredients of pig liver and fat intestines have been prepared and made into semi-finished products.

Step 12: cut the ginger and scallion into small pieces, and cut the garlic into fine pieces.

Step 13: mix mung bean starch with clear water.

Step 14: heat up the frying spoon, add cooking oil, add star anise, stir fry slowly over low heat, remove the scorched star anise.

Step 15: add half garlic and stir fry.

Step 16: stir fry the minced garlic until it is slightly yellow, then add in the onion and ginger powder and stir fry slightly.

Step 17: add the sauce and stir well. When the sauce is fragrant, it can be taken out of the pot.

Step 18: put the fried garlic sauce into the utensil for standby. If you often stir fry the liver, you can stir fry more garlic sauce. You don't need to stir fry every time.

Step 19: stir fry the cut sausage with the remaining oil in the pan, and cook in yellow rice wine.

Step 20: do not fry too long, 1 minute, stir fry a little, add water and mushroom water.

Step 21: stir in the garlic sauce.

Step 22: finally use soy sauce coloring, color should not be too deep, moderate can.

Step 23: sprinkle a little monosodium glutamate to make the soup fresh.

Step 24: thicken with mung bean starch.

Step 25: after the sauce is gelatinized, pour in the blanched pork liver and simmer for 1 minute.

Step 26: Sprinkle with the other half of the garlic and remove.

Step 27: the concentration of the sauce should be moderate, not too thin, not too thick, because the sauce will be thickened after a little drying.

Step 28: when serving bowls, use small bowls with three pieces of pig liver and ten pieces of pig intestines in each bowl, which is the standard quantity of fried liver in old Beijing.

Step 29: when you eat it, you can match it with steamed buns and fried dough sticks.

Materials required:

Pig liver: 150g

Pig intestines: 400g

Water: 2000ml

Mushroom water: 500ml

Mung bean water starch: right amount

Star anise: 10g

Garlic: 50g

Scallion: 15g

Ginger: 10g

Soy sauce: 20g

Soy sauce: 10g

Yellow rice wine: 30ml

MSG: 2G

Cooking oil: 20g

Note: fried liver features: golden red color, fragrant smell, tender and smooth pig liver, rotten pig intestines, delicious sauce and long aftertaste. Warm tips: 1. You must choose pig's fat sausage to make it delicious and authentic. 2. Focus on cleaning fat intestines, must not be careless and omit the operation procedure. Repeat the operation for five times, three times with salt, vinegar, two times with alkali, salt, each time repeatedly grasp 2-3 minutes, and then clean until the water is clear, finally, to achieve no peculiar smell of sausage, clear water is the best, leaving a small part of fat on the sausage will taste more fragrant, therefore, only large pieces of fat can be removed. 3. If you like to eat fried liver, you can fry more garlic sauce and put it in a can for low temperature storage. You can cook more fat intestines and cut them for frozen storage. It's better to buy fresh pork liver as you like. 4. After the pig liver is cut, the purpose of soaking in water is to remove the excess blood and odor, and to eliminate the harmful toxins inside the pig liver, because the liver belongs to the filtering and hematopoietic organs. Only by soaking in water can most of the harmful substances inside be discharged, and then cooked, can it be safe to eat and healthy. Although the cholesterol content of pig liver is higher, it is good for the eyes. Eating it often can improve the eyesight, especially for children. It is good to eat less every week. 5. Although the old Beijing's fried liver is called "fried liver", it is not fried. It is only made by stewing and thickening. Pork liver must not be fried with oil first and then boiled with soup. In that way, it will be very old, bitter and tasted very bad!

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Quan Cheng Zhi Zuo Lao Bei Jing Feng Wei Chao Gan Er