The first course: stir-fried pork heart with Chili
Ingredients:
Pork heart 1 piece, pepper, onion, cooking wine, ginger, pepper, star anise, soy sauce and pepper powder.
Practice:
1, clean the surface of pig heart, cut it open, tear off the blood clots and blood vessels inside, wash it, add appropriate amount of starch to scratch it, and then rinse it with running water;
2. Put the cold water from the washed pig heart into the pot, add ginger, cooking wine, 10 a few prickly ash and an star anise, after boiling, turn to low heat and cook for 30 minutes;
3. Wash the onion and pepper, slice them separately, take out the cooked pork heart, slice it, pour oil into the wok, heat it, and add the pepper to stir fry;
4. Stir-fry the pepper until it is soft, add the onion, stir-fry until it is cut off, add the pork heart slices, add the cooking wine, stir-fry evenly, add the pepper powder and a proper amount of soy sauce to taste, and stir well.
The second course: pork liver with scallion oil
Ingredients:
300g of pork liver, 200g of Flammulina velutipes, a little white pepper, 80g of fish juice, 3 shallots, millet pepper 1 piece, starch 1 teaspoon, cooking wine 1 teaspoon.
Practice:
1, the main ingredients: pork liver slices are soaked in clear water to remove blood, Flammulina velutipes, shallots, millet peppers, Flammulina velutipes are cut off and broken, and shallots and millet peppers are cut into small circles respectively;
2. Squeeze the pig liver soaked with blood water, add 1 teaspoon cooking wine, a little pepper and 1 teaspoon starch, and marinate evenly for 10 minute;
3. Put the cooking pot on the fire, add the Flammulina velutipes to boil for two minutes, and take out the boiled Flammulina velutipes and put it into a bowl.
4. Blanch the pickled pork liver in boiling water, add the pork liver water and boil it again, then change the minimum fire to cook for 2 minutes, remove the cooked pork liver and put it on the Flammulina velutipes;
5. Sprinkle chopped shallots and millet pepper into the hot and sour sauce, heat the oil until it smokes slightly, and pour it on the chopped green onion while it is hot to stimulate the fragrance.
The third way: spicy roast chicken heart
Ingredients:
Appropriate amount of chicken heart, pepper, carrot, Pixian bean paste, soy sauce, soy sauce, pepper and onion.
Appropriate amount, ginger, garlic, sugar, coriander, cooking wine and vegetable oil.
Practice:
1, cut the front of the chicken heart with kitchen scissors, rinse it with cold water for three times repeatedly, rinse the blood inside, add cold water to the cooking pot, add a few pieces of ginger and cooking wine to blanch, boil for two minutes after the fire, and take out and control the dry water for later use;
2. Cut the pepper and carrot into small pieces, heat the wok, add vegetable oil, add chopped onion, ginger, garlic and pepper to saute until fragrant, and add chopped Pixian bean paste to fry red oil;
3. Stir-fry the blanched chicken heart for a few times, stir-fry the soy sauce and soy sauce evenly, add appropriate amount of boiling water, cooking wine and a little sugar, and then stew for 20 minutes on medium fire;
4. Then collect the juice on high fire until the soup is dry. When you see that the bottom of the pot is basically red oil, add carrots and peppers and stir fry a few times. Add coriander and stir fry evenly.
These three kinds of animal viscera are simple and delicious, and friends who like them can try them!