The practice of fried liver in Beijing

Ingredients for Beijing fried liver: pork liver, large intestine, aniseed, cinnamon, angelica, bay leaf, green onion, ginger, garlic, salt, pepper, rice wine, soy sauce, mushroom water, yellow sauce. This is the flavor of the fried liver, tender liver and intestines, and rich garlic flavor.
[State Banquet Master•Beijing Fried Liver] Authentic Beijing traditional snacks, served with steamed buns to eat more
#Sanshu#Beijing Fried Liver#Pork liver
Hello, everyone, I am the third uncle, an old Beijing uncle who is amused while cooking.
You must pay attention to cooking. The third uncle teaches you how to cook. He has no reservations about ancestral tips.
Third Uncle Wu Jianli: Nicknamed "Xun Ye", as the third-generation heir of the "Hometown of Bacon" Chaigoubao, he served as the head chef in Yanshan Hotel and China Resources Hotel. He was the first person to be selected as a personal identity in the history of the Olympic Games. The designated catering supplier, the black pepper sausage developed by the Beijing Olympics in 2008 became a hot product in athletes’ restaurants and was loved by athletes from all over the world. Later, it was invited by the London Olympics.
Bacon is the same as our Peking Opera. It has a history of 300 years. My family’s bacon has been passed down for generations. When it comes to my hands, I have to continue it. I can remove the whole pig’s head with no bone left. It is still a pig’s head. Smoked out is not only delicious, but the traditional smoking method can also extend the preservation time of the meat. This is the charm of Chinese bacon.
Please look for the official channel, look for Sanshu! I will share the food with Master Kong and Chef Yan, chat with you, and pass on the traditional Chinese food culture more extensively.
Friends who like us, please subscribe to my channel, welcome to comment, leave a comment and like, I am very willing to share food and exchange food with everyone!
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