所需食材
- 猪肝200g
- 猪大肠150g（提前煮熟切段）
- 蒜末2汤匙
- 生抽1汤匙
- 淀粉2汤匙
- 姜末
- 高汤500ml
食材准备
- 猪肝切片，冷水浸泡10分钟去血水，焯水30秒立即捞出（避免变老）
- 大肠提前煮熟切段
- 淀粉加水调成水淀粉
烹饪步骤
- 炒蒜：热锅下油，放一半蒜末小火炒至微黄出香。
- 烧汤：加高汤和姜末烧开，放入大肠段煮2分钟。
- 下肝：放入焯过水的猪肝片，煮1分钟至刚熟（不要久煮）。
- 勾芡：加生抽，缓缓倒入水淀粉勾成浓芡，关火撒另一半生蒜末。
小贴士
- 名字叫"炒"，其实是地道的北京风味炖煮羹，浓芡裹住食材是关键
- 蒜末分两次放，生熟蒜香层次更丰富
- 猪肝久煮会变老变硬，下锅煮1分钟立即关火
Ingredients
- 200g pork liver
- 150g pork intestine (pre-cooked
- sliced)
- 2 tbsp minced garlic
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- ginger
- 500ml stock
Preparation
- Slice liver, soak in cold water 10 min, blanch 30 sec only and remove immediately to avoid toughening.
- Pre-cook and slice the intestine.
- Mix cornstarch with water into a slurry.
Steps
- Fry garlic: Heat oil, fry half the garlic on low until lightly golden.
- Broth: Add stock and ginger, bring to a boil, add intestine, simmer 2 min.
- Add liver: Add blanched liver, simmer just 1 min until barely cooked through.
- Thicken: Add soy sauce, slowly stir in cornstarch slurry until thick and glossy. Off heat, scatter remaining raw garlic.
Tips
- Despite the name ("fried liver"), this is actually a thick Beijing-style stew — the glossy starch-thickened broth is the whole point
- Adding garlic in two batches (cooked + raw) gives layered flavour
- Liver toughens fast — one minute in the broth is enough
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