Because many friends trusted me privately, I gave up the specific formula of tin foil roast pig heart. Today, I will share the formula and baking method.
Material: 5 kg pig heart.
Ingredients: shredded onion 250g, shredded ginger100g, shredded carrot100g, coriander 50g, green pepper 250g (all shredded), oyster sauce 50g, monosodium glutamate 80g, chicken essence 80g, honey 30g, and Donggu Yipin Xian/kloc-.
Pickling:
Firstly, chop the pig heart drum into blades, wash it with clear water to remove blood stasis, soak it in clear water for 2 to 3 hours to remove blood water, take it out and control it to dry.
Second, mix all the above materials and seasonings with pig heart and marinate for 5 hours.
Baking:
First, take a piece of tin foil with the right size, spread the pig heart on one side of the tin foil, roll it up and wrap it.
2. Bake the wrapped pig heart in the oven for 15 minutes, then remove the tin foil and take out the pig heart.
3. Take a grilled fish clip, spread the pig heart evenly on the clip, continue to roast until both sides are brown, brush a layer of Donggu Yipin soy sauce with a barbecue oil brush, and bake for 1 min.
Fourth, cut the roasted pig heart into small pieces with scissors and eat it.