The main components are pig viscera (pig heart, pig intestine, pig liver, etc.). ).
Accessories: onion, ginger and garlic.
Seasoning salt, monosodium glutamate, sugar, cooking wine, soy sauce, starch, edible oil.
Production steps 1: Wash and slice pig viscera for later use.
2. Cut the pig miscellaneous wine, salt and soy sauce, and then size it for later use.
3. Chop onion, ginger and garlic for later use.
4, make oil in the pot, add onions, ginger, garlic and stir fry for 50%.
5. Stir-fry the pig in a mixed fire until it is broken, and then cook wine and soy sauce.
6. After seasoning with salt, monosodium glutamate and sugar, continue to stir-fry over high heat until the fragrance is rich.
7. thicken with a small amount of water.
Tip:
1, put more cooking wine just to get rid of the fishy smell.
2, the taste with strong fragrance is better.
Edible people, pig viscera can be eaten by the general population.
Suitable for people with weak qi and blood, sallow complexion and iron deficiency anemia;
Suitable for patients with eye diseases such as blurred vision, night blindness, dry eye, keratomalacia after measles in children, internal and external cataract caused by liver blood deficiency;
Suitable for cancer patients and after radiotherapy and chemotherapy;
Suitable for people with anemia, who often work in front of the computer and love to drink;
Avoid eating people who suffer from hypertension, coronary heart disease, obesity and hyperlipidemia, avoid eating pig viscera because of the high cholesterol content in the liver.
Extended data:
Pork mixed soup rice is a Hakka dish, which originated in Guangzhou. It is made of pork, pork liver and pork intestines, cut into slices, cooked in water with salt and small vegetables until cooked, and then served with a big bowl of white rice. With thick soup and pig offal, it is very delicious, especially in summer, when the weather is too hot to have an appetite. At this time, the pig soup rice is guaranteed to make your appetite open, both delicious and nutritious.
Eating pig soup and rice outside always feels delicious and full, but when I get home, I want to cook it myself. After eating it, I always feel that it is far from being sold outside. The steps are obviously simple. Why can't I make that smell? In fact, you only need to look at the general steps to know how to do it, but you may not notice some small details.
Cook pork offal soup rice
Ingredients: pig viscera, straw mushroom, Lycium barbarum leaves (these three main ingredients), chicken powder, olive oil, soy sauce, salt, dried shredded onion and ginger (auxiliary materials).
The pig offal of the pig offal soup rice must be fresh, and the pig offal should be selected from domestic pigs. How to tell which pigs are domestic pigs? The pigs that have just been listed in the morning are all domestic pigs with bright red meat color, long hair and thick fat ratio, because domestic pigs have been raised for a long time, usually eight months to one year, while commercial pigs are listed in about four months. It must be that the pig hair is not so long and the fat is not so thick, and the pig intestine is white, the pig liver is dark red, the knife edge is bloodshot, the pig heart is congested, and the lean meat needs to buy plum willow, which can be counted as the above pig viscera.
Vegetables don't need Lycium barbarum leaves, you can use your favorite vegetables instead, but Lycium barbarum leaves can well neutralize the fishy smell of pigs, and the purpose of mushrooms is to make the soup more delicious. The above are the recipes of most pork soup houses.
Production: Wash the pig viscera slices, rinse them with clear water several times, and remove the blood inside, so that the fishy smell of the pig viscera will be lighter. After cutting, put it in a bowl, add a little water, a little salt and a little starch, stir evenly and marinate for ten minutes. In order to lock the moisture of lean meat, it won't be too firewood to eat.
When cooking pig viscera, put in vermicelli first. Boil for about a minute, and you will see a layer of foam floating on the water. Remove this layer of foam, then add other pig viscera and straw mushroom to cook together, add appropriate amount of salt to taste, and add a little white pepper. White pepper can remove the fishy smell and refresh the mind, so the pig soup is very delicious.