In hot summer, how to make pig's heart, which is both refreshing and chewy, and is also a nutritious recipe for meditation? In summer, due to the continuous high temperature, cold and humidity, people usually sleep uneasily and get upset. Pig heart has a very good effect of nourishing the heart and replenishing qi and blood, and its muscles are tight and chewy, and it tastes crisp. At present, in the Beijing market, pig hearts are generally 12- 13 yuan a catty. Generally, the total weight of a pig heart is close to 500 grams, which is just enough for a family of three to eat after pickling.

This time it was made after dinner on Sunday. What I did during this time made good use of my leisure time. After cooling, I refrigerated it, so I made a cold salad this morning. I added crisp cold cucumber and a lot of garlic paste, which tasted particularly fresh after seasoning. Here I share with you:

Prepare pork heart food mixed with cold dishes in advance: one slice of pork heart ginger and one slice of onion with proper amount of soy sauce, one piece of rice wine, one piece of star anise, one piece of galangal, one piece of pepper and garlic, and two pieces of peanuts with proper amount of soy sauce, sugar, salt, vinegar and sesame oil.

X z Step 1: There are many blood night and blood clots in the internal structure of pig heart, so after buying it back, cut it first, fully squeeze out the blood clots, and then soak it in cold water for a quarter of an hour. Use this time to cut appropriate slices of onion and ginger, and prepare a little pepper, star anise, galangal and cinnamon in advance.

Step 2, prepare a deep wok in advance, add enough cold water, add the prepared onion and ginger slices and spices, and bring to a boil. Then add a spoonful of soy sauce king and a spoonful of rice wine and mix well.

Step three, put the pig heart in and steam it. There will be a little white foam at first, and it will be left after being fished out with a spoon. After all the juice is collected, marinate for 40 minutes with a medium fire cover.

Step 4: After marinating, fish out the raw materials in the marinade, soak the pig heart again until it is cool, and then put the pig heart into the plate. In the case of marinating, no salt is added, and then the sauce is added in the secondary processing.

Step 5: Clean a cucumber, break it and cut it into strips. Put a proper amount of peanuts into an air frying pan, fry at 170 degrees for 8 minutes, and slice the pickled pig heart. Put 2-3 cloves of garlic, minced garlic and fried peanuts and cucumber in a bowl. Add sliced pork heart, then pour in some soy sauce, sugar, salt and vinegar, and finally pour in a little sesame oil and mix well. A very fresh and delicious cold dish is a good side dish with wine. You can try ~