1. Wash pig heart, put it in boiling water pot to remove blood, take it out, let it cool, and cut into pieces; Cleaning Rhizoma Polygonati Odorati and Radix Adenophorae, cutting into sections, and soaking in warm water; Wash the hairy belly and cut into pieces; Slice lunch meat; Remove impurities from lettuce tips and lettuce leaves and wash them. Except Polygonatum odoratum and Adenophora adenophora, the other ingredients are placed on the plates around the hot pot with green fish fillets.

2. Put the bone soup, black bamboo and radix adenophorae slices into a lit hot pot and cook for 20 minutes. Add cooking wine, ginger, onion, salt and pepper, boil, skim the floating foam, sprinkle with monosodium glutamate, and then blanch the ingredients.

Features: salty and delicious, fragrant and delicious, benefiting qi and calming the nerves, nourishing yin and promoting fluid production.

Nutritional analysis of pig heart

Pig heart is the heart of pig, which is very popular in animal organs. Protein content in pig heart is high. Every 100g pig heart contains protein 19. 1g, fat 6.3g, calories 555.9KJ, vitamin by 34mg, vitamin B 20.52mg, nicotinic acid 5.7mg and vitamin c 1mg.

Pigs are sweet, salty and flat in nature, and have the functions of nourishing blood, calming nerves and enriching blood, and can be used for palpitation, insomnia, polydipsia, spontaneous sweating and insomnia.

Nutritional value of dictyophora indusiata

Dictyophora has the effects of promoting blood circulation, removing blood stasis, regulating qi and relieving pain, invigorating qi and strengthening brain, lowering blood pressure and blood lipid. Can be used for treating hypertension, hyperlipidemia, hypercholesterolemia, coronary heart disease, atherosclerosis, etc.