Squeeze the dry yellow sauce into a bowl, add some rice wine, and stir to combine.

Using rice wine to dry the yellow sauce can make the sauce more fragrant.

Keep the pan aside for later use. Pour the hot oil used to fry the pancakes into the oil can, leaving a little oil at the bottom of the pan.

Use a slotted spoon to remove a few cooked star anise from the pressure cooker. Wait for the oil in the pot to heat up, then throw the star anise in and fry until the aroma is released.

The reason why cooked star anise is used instead of fresh star anise is because the aroma of cooked star anise is softer and does not have the strong punch of fresh star anise.

The fried liver made in this way is more enjoyable and more comfortable to drink.

While the star anise was being fried, Lin Xu took some garlic, flattened it and threw it into the pot.

When the star anise is fried until dark brown and the garlic becomes golden, pour in the boiled dry yellow sauce and fry the aroma of the sauce. This will make the fried liver fragrant enough.

In the past, those stir-fried liver restaurants used to stir-fry a large pot of sauce, and when they started cooking the stir-fried liver, scoop a large spoonful and throw it into the soup. It was quick and convenient.

But if you eat it at home, you don’t need so much, just a little less.

Stir-fry the dry soybean paste until fragrant, add a large bowl of original soup for cooking fat intestines, then pour a large bowl of mushroom soup, and finally add water until the pot is half full.

Both mushroom soup and fat intestine soup cannot be left out, but you cannot add too much either, otherwise the taste of mushrooms will be too strong and will overwhelm the fragrance of the sausage and the freshness of the pork liver.

While the soup was cooking, Lin Xu cut the sausage into hob pieces.

Then take the pork liver that has been soaked, remove the fascia, and then cut it into slender willow leaves.

Cut into pieces and marinate. Add a small spoonful of salt, a small spoonful of pepper, and a handful of dry starch to the pork liver. Mix well and set aside.

Pork liver is an ingredient that is very easy to cook, so it cannot be stored too early.

You have to wait until it is almost out of the pot before adding it. At that time, the pork liver will be tender, delicious and full of umami.

If it is overcooked, the pork liver will become dry and bitter, and it will feel like eating sand in your mouth.

The soup in the pot needs to simmer for a while to fully bring out the aroma of the dried yellow sauce and mushroom soup. There is still some time, so Lin Xu uses a garlic mortar to mash some garlic and chop some minced garlic.

Garlic is the soul of fried liver, and more than three times of garlic must be added during the entire production process.

The first time is the whole garlic when frying the dried yellow sauce, the second time is the minced garlic to enhance the flavor, and the third time is the minced garlic sprinkled before serving.

In order to make the taste better, sometimes the garlic is even added twice.

After preparing the garlic, Lin Xu stirred the mung bean starch with water.

Mung bean starch is the first choice for making fried liver, because the paste made from this starch has the smoothest texture. You can drink it by sucking it along the edge of the bowl without using a spoon.

It is said that people in old Beijing never talk about eating fried liver, but drinking fried liver.

When eating, you don’t use a spoon or chopsticks. You just hold the bowl and suck the fried liver in the bowl bite by bite along the edge.

After the starch was prepared, Lin Xu used a slotted spoon to take out the cooked garlic and star anise from the pot, and beat the residue.

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Then add the sliced ​​cooked sausage.

After the fat intestines are put into the pot, dark soy sauce should be added to adjust the color to bring out the red color of the fried liver.

As for the salt, there is no need to add it, because the dry yellow sauce itself is very salty. If you feel that it is not salty enough, just add some light soy sauce.

Boil the fat intestine for a while until it has a slightly soft texture. Pour a large spoonful of the prepared mung bean starch into the pot.

The reason why we use the pouring method is to make the starch water disperse more evenly.

There are also things to pay attention to when making stir-fried liver thickening. It is definitely not enough to cook it twice. It must be done three or more times to allow the soup in the pot to hold up the intestines and liver.

After thickening, stir it in the pot with a spoon.

The soup has become thicker and feels a bit like noodle soup when stirred.

Lin Xu poured the mashed garlic into it and quickly stirred it up with a spoon. The aroma of garlic immediately rose.

Taking advantage of this time, bring over the marinated pork liver. Instead of pouring it directly, take a large spoonful of soup from the pot and pour it into the basin containing the pork liver.

Stir the pork liver slightly with a spoon until the pork liver turns slightly pink. Then pour all the pork liver and soup into the pot and stir with a spoon.

Wait for the soup in the pot to boil again, then scoop a spoonful of starch water into it.

When thickening the soup, be sure to wait until the soup in the pot boils, otherwise the starch water will form a gnocchi in the pot.

After thickening, sprinkle in chopped garlic.

If the color is not enough when it is put into the pot, pour some more dark soy sauce. If the color and taste are all right, thicken the sauce again and prepare to serve.

Pork liver cannot be cooked for a long time in the pot. It must be cooked as soon as possible to maintain the soft and tender texture.

After thickening the soup three times, the soup in the pot became thicker and red in color, but the fresh aroma was still quite good. When Lin Xu poured it into the bowl with a spoon, the system prompt sounded in his mind:

"Beijing snacks 1, the task progress is 7/10."

At this pace, it will be very easy to complete the task.

Lin Xu took out the fried liver and carried it to the restaurant on a tray. He found that Chen Yan and Ren Jie had also arrived. At this moment, the young couple were eating freshly fried sugar pancakes.

"My brother-in-law did a good job cooking the fried liver, and it smells delicious."

Ren Jie swallowed and said:

"It's really hard to get serious fried liver in Beijing these days. The sausages are cut into pieces like fingernails and can't be found. There are also very few pork livers, which are all supported by starch."

Shen Guofu nodded:

"Yes, it's not easy to find a delicious fried liver, so I made it at home today. Xiaoxu's cooking skills are definitely a blow to those snack bars."

Lin Xu smiled and said:

"That's not necessarily true. After all, some fried liver restaurants have been open for hundreds of years."

Shen Guofu held a bowl, took a sip along the edge of the bowl, and then gave a thumbs up:

"My son-in-law's biggest problem is that he is too modest. This fried liver is made in vain, not to mention those shops that have been around for hundreds of years...Mom, please try it quickly, it tastes really good."

Lin Xu went to the kitchen and filled two more bowls, paired them with the home's kimchi and pickles, and ate them with sugar pancakes.

Have a sip of fried liver and a bite of fried pancake.

Although it seems to be quite strong at first, when you actually eat it, you will find that it is really good to eat this way. The fried liver and garlic are full of flavor. In addition to being fragrant, it is fresh, and there is no odor as expected.

And because it is thickened with mung bean starch, it tastes extremely smooth and feels like drinking jelly.

Shen Guofu said while eating:

"Growing up, I've had to eat fried liver every once in a while. If I don't eat it, I'll feel uncomfortable all over. For me, eating fried liver has become a feeling and a habit."

Shen Jiayue clicked her tongue:

"Fortunately, I am eating. If I had just listened to you, I would have thought you were missing your first love."

Shen Guofu smiled:

"Don't tell me, in my mind, fried liver has always been a refreshing thing. People say it has strong taste, but I don't think so... As for eating offal, isn't there pig offal porridge in the south, which is another form of fried liver? Son."

Seeing her father say this, Shen Jiayue quickly made a fuss over her mother:

"It turns out that Fried Gan'er's status in my dad's mind is so high, it's almost catching up with my mother... Director Han, how does it feel to be juxtaposed with the ugly Fried Gan'er?"

Humph, if you didn’t bring me sugar pancakes just now, then it’s not too much for me to do it once, right?

Han Shuzhen glanced at her husband and then said to Shen Baobao:

"Hurry up and eat your food. Why can't such delicious fried liver fill your mouth?"

Looking at the scene of the three members of the family bickering, Ren Jie couldn't help but look envious. His parents were both old scholars, but he had never dared to speak like this since he was a child.

In order to complete the task as soon as possible.

Lin Xu took a sip of fried liver and said:

"I've suddenly become interested in Beijing's snacks recently. I want to try a few more. Is there anything you want to eat?"

Want something to eat?

Everyone looked at each other and reported the food they wanted to eat one by one.

“Braised and grilled!”

“Rotten garlic sausage!”

"Sheep sausage!"

"Smoked fish!"

"Douzhier!"

"..."

Lin Xu:??????

Why are they all heavy-flavored?

Can't you guys have some fresh desserts?

————————
Chapter completed!