Tools/raw materials: pig brain, pickle, garlic, ginger, millet spicy, dried pepper, tomato, coriander, fragrant willow and onion.

1, put pig brain in cold water, add ginger blanching water, boil water to remove foam, and then take it out.

2. Put lard in the pan. After the oil is hot, add millet spicy, dried Chili, ginger and garlic and stir fry until fragrant. Then add tomatoes and pickles and stir fry evenly for about 2-3 minutes. Pour in water and bring to a boil. Boil 10 minutes to make the soup base richer, and add some salt, monosodium glutamate and pepper noodles to taste.

It's time to pour the pig's brain, cover it and cook for 5 minutes. Finally, add the old Burmese coriander, fragrant willows and shallots and cook until soft.

Other practices of brain flower:

1. Braised brain flowers need to be prepared in containers, which can be tin foil boxes or enameled stainless steel containers, and can be directly barbecued with open fire. Put the processed pig brain flower into a container, sprinkle with pepper, pepper, pepper noodles and essential salt, pour with sesame oil and other favorite water, and let it simmer.

2. The practice of eating brain flower is to make a lot of soup on this basis, like maocai's practice, but there is only one component of brain flower. Baked brain flower and brain flower are mostly spicy, with heavy taste and rigid ingredients. The brain flower is soft, both rigid and soft, and it is especially suitable to blend in the mouth.