With the development of Xinning county’s tourism, the inheritance of intangible culture and the promotion of folk culture have made stir-fried liver with plant soot, a farm special dish, become more and more well-known.
The origin of food: Stir-fried pig liver with plant soot originated in some rural areas of Xinning county. In the era of material shortage, villagers engaged in physical labor for a long time, were malnourished and prone to eye diseases. They would fry this dish at home. In fact, the scientific name of pot ash( 锅灰) is “plant soot” (百草霜), which is a traditional Chinese medicine that has the effect of clearing away heat and detoxification.
Li Shizhen’s Compendium of Materia Medica in the Ming Dynasty and Miao Xiyong’s Classics of Materia Medica recorded that ” plant soot is formed by smoke, its taste is pungent and its qi is non-toxic.” Therefore, it has high medicinal value and was used by folks in Song Dynasty to treat dysentery. Although this special stired-liver looks dark and squishy, it tastes really different from ordinary pig liver. It is smooth, fresh and tender, the taste is very unique and special.
How To Make It
Ingredients: 320 grams of pig liver, 10 grams of plant soot, 50 grams of lard, 2 grams of salt, 5 grams of dried chili joints, 5 grams of dried chili powder, 5 grams of ginger, 5 grams of garlic, 5 grams of garlic sprouts.
Notes: 1. Pig liver must be fresh; 2. The source of pot ash must be firewood, straw or corn stalk burned under iron pot in the countryside.
Stir-fried Liver with Plant Soot
- To make this dish, first scrape the pot ash, and after scraping, put it in a bowl and filter it with gauze. Then select the best fat liver, wash it with clean water, and slice it. The thickness is moderate to ensure that the liver can be evenly heated and tasted. Put a spoonful of lard in the pan while frying.
- Heat the oil in the pan to high temperature, add garlic and ginger to saute until fragrant, then put the liver in it.
- Stir-fry the liver with high heat. When it is almost cooked, add garlic sprouts and peppers. The last key step is to put the plant soot in the pot, so that the fried liverbe scorched outside and tender inside. Don’t put too much plant soot in the pot, otherwise it will taste bitter.
- Take the fried liver out from the pan and put it on the plate.