Nan fried liver is a traditional local dish in Fuzhou, in the Fuzhou dialect "south" and "two" homophony, that is to say, the pork liver of this dish has to go through two processes to make a delicacy, so it is also called two fried liver, this dish has high requirements for the heat, many restaurants in Fuzhou have this dish, is a home-cooked dish loved by Fuzhou people!
In Fuzhou, to determine whether the Fuzhou cuisine of the restaurant is authentic, as long as you put on a plate of southern fried liver, you will know it when you taste it. It's like the status of raw fried fried in Shanghai food stalls, Slice Erchuan in Hangzhou noodle restaurants, shrimp dumplings in Guangzhou morning tea shops, the price is not expensive, but it is a representative of Fujian cuisine.
Compared with the "slippery liver tip" in the north and the "raw fried pork liver" in Jiangnan, the biggest feature of the southern fried liver is tender: first soak the pork liver with water, but also add some white vinegar, the blood meets the acetic acid to coagulate into a dark red flocculent, through the water bubble, naturally floated out. Soak it clean, and use a quick knife to cut the pork liver into angular thin slices. Although the pork liver is a lump of soft meat, it has sharp edges and has a sharp shape no matter how it is sliced. Soak them in soy sauce and white pepper and marinate them. Then start a large oil pan, the oil should be hot, "uproar", as long as ten seconds, the pork liver will be out of the pot. The oil temperature is high enough to allow the surface of the meat to quickly dehydrate, forming a coking layer and keeping the inside tender. The last "Southern Pan-Fried Sauce" is the soul of the dish of Southern Pan-fried Liver. Use sugar, soy sauce, cooking wine, balsamic vinegar and starch to form a "southern decoction sauce". Stir-fry the minced garlic until fragrant, pour in the southern sauté sauce, and the oiled pork liver slices, stir-fry twice and drizzle with sesame oil to serve.
To taste this delicacy, you must dip it in the sweet and sour juice and roll up the whole slice of nan fried liver and stuff it into your mouth. After careful tasting, the crispness of the liver, the mellow flavor of the garlic, and the smoothness of the sesame oil emerge in turn. Although it is made of pig offal, it does not have any fishy taste, and it is a fine food product.
Hidden in the southern pan-fried liver is the taste code of Fuzhou people, which is an inexplicable and unclear emotion. Seemingly ordinary but complex, seemingly low-key but with irrepressible arrogance. It is some stubborn and delicate and affectionate old Fuzhou people who have loved to eat since childhood.