Ingredients and methods for mixing pig heart

Ingredients

1 pig heart

10 ml of cooking wine

Chili oil (Pepper oil) 10 ml

1 garlic

1 star anise

5 bay leaves

1 piece of cinnamon

1 piece of ginger

1 green onion

5 pieces of spicy millet

5 grams of chicken essence (or chicken juice)

5 grams of salt

Method/Steps

1 pig heart. It is very simple to judge its freshness. It is very elastic when pressed with your fingers. Blood will come out with a little force. , there was no such phenomenon the next day.

2 Cut it from the middle, cut it in half without cutting it off, and remove the white membrane near the conductive vessel.

3. Boil the water and put it in the pot. Remember not to put it in cold water, otherwise it will have a slag texture after cooking, and it will taste old if it is not tender.

4 Add the pig heart and bring it to a boil again, then turn down the heat and continue to cook for 20 minutes. Skim off the blood foam while cooking. At the same time, add onions, ginger, star anise, cinnamon, bay leaves, and cooking wine. Do not cover the pot. Cover, water vapor can carry some fishy smell.

Take it out and let it cool. Remember not to rinse it with cold water. Let it cool naturally for the best effect. Then trim it with scissors to remove excess grease and unsightly parts.

Then cut the pig heart into small pieces. Remember to cut it vertically so that it won’t fill your teeth when you eat it. Cut it and put it on a plate for later use.

Take 3-5 cloves of garlic, smash them with a knife, and chop them into minced garlic. It doesn’t matter if you put them first and then later. You don’t have to pay much attention to the order of the ingredients.

Millet peppers are also cut into small circles. Thai peppers are also more spicy. For those who really don’t like spicy food, try green and red peppers instead!

Take the leaves of coriander and chop them into pieces. If you don’t like the taste, you can use chopped green onion instead. It is also very fragrant. It all depends on your personal taste.

A little salt, half a spoon is enough. If northerners have a strong taste, add more. If southerners like it lighter, reduce it by half.

You can add some chicken essence (chicken powder) or chicken juice. The latter tastes more delicious and is often used in cold dishes. Buy a bottle and it will last a long time.

Take a spoonful of seafood soy sauce. Its salty taste is not strong, lighter than ordinary taste, and its color is also very light. Putting it on has little effect on the appearance of the dish, so you can use it with confidence.

Let’s add some sesame oil or sesame oil. Of course, it would be great if it comes from a rural workshop. It can be used as the “finishing touch” when used as cold pork heart, and the taste is very wonderful.

Finally add a tablespoon of chili oil.

15 Wear gloves and wrap to grasp and mix evenly. Leave it for 3-5 minutes to enhance the flavor.