The heart-protecting meat on pork is diaphragm, which is used to cut off the tissues of chest and abdominal cavity, and can play a role in breathing when stretched. Pulling the tissue of the heart, protecting the heart from swaying, and protecting the heart meat is also called protecting the heart limb. Suitable for appetizers, because there is fascia, it tastes elastic and chewy.
This dish may not be well-known in the south, but it is a famous pig-killing dish in the north, especially in the northeast. After every pig is killed, it will always be left to a few people to eat, which may be why it is so delicious, but its reputation is not too great.
Heart-protecting meat is also a very precious kind of meat, because each pig only has 1-2 Jin of heart-protecting meat, so its price will be more expensive than other meats. It is recommended that you don't hesitate to meet the heart-protecting meat. If you hesitate a little, you will be bought by people who understand.
Practice of protecting heart and meat
Put oil in the bottom of the pot and heat it on high fire. Stir the mixed meat quickly for one minute. When cooking, be sure to stir it evenly, pay attention to turning it over, then quickly take it out of the pot and put it on a plate for later use. Wash the pot.
Heat the pan, put the oil in, add the garlic and saute until fragrant, put the green and red peppers in the pan, add salt, and press the peppers several times with chicken essence and spatula, the taste of salt will be faster; Stir-fry the pepper until it is 4 minutes cooked. Put the meat on the plate into the pot and stir-fry it with the pepper. Stir-fry for 2 minutes, add chopped green onion, add appropriate amount of soup stock, and then take out the pan.
Tip: Be sure to put a red pepper, which is more delicious. Because red pepper is a little sweet, and the collocation of red, green and flesh color is also very eye-catching. Pepper must be cut into long triangles, which makes it easier to cook, and it only takes 7 minutes to cook when it is finally out of the pot.
Heart-protecting meat will be more tender when fried with seasoning first. Stir-fry the heart-protecting meat first and brush the pot, otherwise the soy sauce will affect the color of the pepper. If you use cooked heart-protecting meat bought at home, you can omit the cooking process and marinate it without salt. You can also cook it yourself. Add some aniseed, pepper and salt to cook the heart-protecting meat before frying it. Tastes better.