Boil in an ordinary pot for about an hour and in a pressure cooker for about 40 minutes.

Pay special attention to the degree of heat when making beef hearts. If the cooking time is too short, the beef heart will be unfamiliar, and if the cooking time is too long, the beef heart will be cooked too hard and difficult to chew. Only by strictly following the time can we get the best taste.

Distinguish between good and bad:

Fresh beef heart, the myocardium is red or reddish, the fat is milky white or reddish, the myocardium is firm and elastic, and there is no peculiar smell. Deteriorated bovine heart, the myocardium is reddish brown, the fat is slightly green and smelly, the myocardium is inelastic and the tissue is soft. There are nodules, masses, abnormal color, spots or villous capsule adhesion in the upper part of the heart.

Taboo to eat beef heart;

Cattle heart belongs to visceral food, so friends with high blood fat and cholesterol should not eat too much, so as not to endanger their health. In addition, beef heart belongs to hair, and friends with dandruff should eat as little as possible.