Pig liver: 150 grams
Pig large intestine: 400 grams
5. In another pot, bring water to a boil. Add scallion segments and ginger slices, then add the pig tripe and a small amount of cooking wine. Simmer over low heat until the tripe is fully cooked and tender, approximately 30-40 minutes. 6. Cut the pork liver diagonally into strips, then cut crosswise into small willow-leaf-shaped slices. Each slice should be about 2.5-3 cm long and 2 cm wide, and not too large. 7. After cutting, place the slices in a bowl, soak in clean water for 10 minutes, and rinse thoroughly. 8. Drain the pork liver well, add a small amount of cooking wine, and mix evenly with dry cornstarch for coating. 9. Remove the cooked pig tripe and cut it into pieces. The pieces should be no larger than the size of a thumbnail, commonly known as “thimble pieces.” 10. Bring water to a boil in a pot. Add the coated pork liver and blanch it briefly. Use plenty of water; once the liver changes color, remove and set aside. 11. At this point, the main ingredients—pork liver and pig tripe—are ready, forming the semi-finished product. 12. Mince the ginger and scallions, and finely grate the garlic into a paste.
13. Prepare the mung bean starch slurry by mixing mung bean starch with water and set aside. 14. Heat a wok over fire, add cooking oil, and stir-fry star anise over low heat until charred, then discard the star anise. 15. Add half of the minced garlic and stir-fry. 16. Once the minced garlic turns slightly yellow, add minced scallions and ginger, and stir-fry briefly. 17. Add yellow soybean paste and stir-fry evenly until fragrant, then remove from heat. 18. Transfer the stir-fried garlic paste into a container for later use. If preparing stir-fried pork intestines (Chao Gan) frequently, you can make a larger batch of garlic paste in advance for convenience, avoiding the need to prepare it each time. 19. Using the residual oil in the wok, stir-fry the sliced pork intestines, and splash in cooking wine. 20. Do not stir-fry for too long; one minute is sufficient. After brief stir-frying, add water and mushroom soaking liquid. 21. Pour in the garlic paste and stir evenly.
22. Finally, use soy sauce for coloring. The color should not be too dark, but just moderate. 23. After the soup boils, sprinkle a small amount of MSG to enhance the freshness. 24. Thicken the mixture with mung bean starch and water. 25. Once the starch mixture has gelatinized, add the blanched pork liver and cook briefly for 1 minute. 26. Finally, sprinkle the remaining half of the minced garlic and remove from heat. 27. The consistency of the starch mixture should be moderate, neither too thin nor too thick, as it will further thicken upon cooling slightly. 28. When serving, use small bowls. The standard serving quantity for the classic Beijing-style stir-fried liver is three slices of liver and ten slices of intestine per bowl. 29. It can be enjoyed with steamed buns or fried dough sticks, among other accompaniments.
