Beijing Fried Liver

Beijing Fried Liver doesn't actually mean "frying" in the literal sense. It is a special soup - like dish mainly made from pig liver and large intestine. When making it, first wash and slice the pig liver, cut the large intestine into sections. Stir - fry ginger and scallions in a pan, then add an appropriate amount of stock. Put in the pig liver and large intestine, and thicken the soup with a generous amount of starch, stirring constantly while cooking to make the soup thick and smooth. Finally, season with garlic and other seasonings. The pungency of the garlic blends with the rich flavors of the pig liver and large intestine, giving Fried Liver its unique taste. Beijing Fried Liver has a dark reddish - brown color, with a translucent and thick soup. When eating, there's no need for chopsticks or spoons. Just pick up the bowl and sip it in circles along the edge of the bowl. It has a smooth and delicate texture, with tender liver and fatty intestine, and a rich, savory flavor. It is one of the classic breakfast choices for old Beijingers. Paired with steamed buns or sesame seed cakes, it's a perfect combination.