Chao Gan Er (Beijing Liver and Intestine Stew)
I don't use spoons!? Beijing motsu soup sliced from the edge of the bowl
Description
Contains the word 'Chao' (Stir-fry) but is actually a soup. A traditional Beijing breakfast of pork intestines and liver boiled in an unbelievably thick, jelly-like starch gravy heavily spiked with soy sauce and massive amounts of garlic.
Restaurants serving Chao Gan Er (Beijing Liver and Intestine Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork intestines
- Pork liver
- Garlic(massive amounts)
- Soy sauce
- Dark soy sauce
- Starch slurry(massive)
Instructions
- [Authentic Recipe]
- Violently wash pork large intestines with flour and vinegar. Boil for hours with star anise, cinnamon, and Sichuan pepper to kill odor, then slice.
- Slice pork liver thinly, coat with starch, and flash-blanch.
- Boil pork broth, add the intestines and liver.
- Add soy sauce, dark soy (for color), and an absolutely massive, unapologetic amount of minced garlic.
- The absolute key: Add starch slurry in multiple stages until the soup thickens to the absolute limit, becoming 'slime-like or jelly-like'.
- Top with even more raw garlic and serve piping hot.
Learn more Spice, substitutes, tips
Key spices
Intense raw garlic flavor、Soy sauce depth
Substitutes at Japanese supermarkets
(Irreplaceable - totally unique texture)
Pairing
Meat Buns / Fried Dough Sticks
Trivia
[Trivia] The thick jelly traps heat perfectly, keeping it as hot as magma to the last sip. It gives you intense garlic breath first thing in the morning, but it is the ultimate soul food for Beijing grandpas.
Eating tips & etiquette
[Unique Eating] NEVER use a spoon. The mark of a true Beijinger is holding the hot bowl with both hands, turning it in a circle while keeping your mouth to the rim, and slurping it directly like a vacuum.
Allergen
Pork, Wheat, Soybeans