First course: Fried pork heart with Chili.
Composition:
1 pork heart, appropriate amount of pepper, onion, cooking wine, ginger, pepper, star anise, soy sauce and pepper powder.
Exercise:
1. Wash the surface of pig heart, cut it open, tear off the blood clots and blood vessels inside, wash it, then add a proper amount of starch to scratch it, and then rinse it with running water;
2. Put the washed cold water of pig heart into a pot, add ginger, cooking wine, 10 pepper and an octagonal, boil and turn to low heat for 30 minutes;
3. Wash the onion and pepper, slice them separately, take out the cooked pig heart, slice it, pour oil in a wok, heat it, and add pepper to stir fry;
4. Stir-fry the pepper until soft, add the onion, stir-fry until it is broken, add the pork heart slices, add cooking wine, stir-fry evenly, add pepper powder and appropriate amount of soy sauce to taste, and stir-fry evenly.
Second course: pork liver with scallion oil
Composition:
300g pork liver, 200g Flammulina velutipes, a little white pepper, 80g fish juice, 3 shallots, millet pepper 1 teaspoon, starch 1 teaspoon, cooking wine 1 teaspoon.
Exercise:
1, main ingredients: pork liver slices are soaked in clear water to remove blood, Flammulina velutipes, shallots, millet peppers and Flammulina velutipes are cut from the old roots, and shallots and millet peppers are cut into small rings respectively;
2. Squeeze the pig liver soaked in blood, add 1 teaspoon cooking wine, a little pepper and 1 teaspoon starch, and marinate evenly for 10 minute;
3. Put the wok on the fire, add the Flammulina velutipes and cook for two minutes. Take out the cooked Flammulina velutipes and put them in a bowl.
4. Blanch the marinated pork liver in boiling water, add pork liver water to boil it again, then cook it for 2 minutes on low heat, and take out the cooked pork liver and put it on Flammulina velutipes;
5. Sprinkle chopped green onion and millet pepper into the hot and sour sauce, heat the oil until it smokes slightly, and pour it on the chopped green onion while it is hot to stimulate the fragrance.
The third way: spicy roast chicken heart
Composition:
Appropriate amount of chicken heart, pepper, carrot, Pixian bean paste, soy sauce, soy sauce, pepper and onion.
Appropriate amount, ginger, garlic, sugar, coriander, cooking wine, vegetable oil.
Exercise:
1, cut the front of the chicken heart with kitchen scissors, rinse it repeatedly with cold water for three times, rinse the blood inside, add cold water to the cooking pot, add a few pieces of ginger and cooking wine, and cook for two minutes, then remove and control the dry water for later use;
2. Cut peppers and carrots into small pieces, heat them in a wok, add vegetable oil, add onion, ginger, garlic and pepper to stir fry, and add Pixian bean paste to stir fry red oil;
3. Stir-fry the blanched chicken heart for a few times, stir-fry the soy sauce and soy sauce evenly, add appropriate amount of boiling water, cooking wine and a little sugar, and then stew for 20 minutes on medium heat;
4. Then collect the juice on high fire until the soup is dry. When you see that the bottom of the pot is basically red oil, add carrots and peppers and stir fry a few times. Add coriander and stir well.
These three kinds of animal viscera are simple and delicious, and friends who like them can try them!