Yellow throats are usually cooked for 1-3 minutes.

If the hot pot is kept boiling, put in the Yellow Throat and cook for about 1-3 minutes. If the color of the Yellow Throat changes, it will be cooked and ready to eat.

The hot cooking time of the yellow throat is related to the size and thickness of the yellow throat, if it is relatively thin, you can clip it out earlier to eat, can not be hot for too long, it will make the yellow throat taste old, lose the fresh flavor.

Yellow throat is often misunderstood as the esophagus or organs of animals, but in fact, it is from the pig, cattle and other large blood vessels, generally the aorta, also known as the heart tube, the main component is smooth muscle, rich in protein, high nutritional value.

Extended information:

Yellow throat is a food in hot pot, from the large blood vessels in pigs, cows and other livestock, generally the aorta, also known as the cardiac tube, is often misinterpreted as an esophagus or trachea, and is divided into hairy yellow throat and fresh yellow throat in hot pot dishes, and in the hot pot The important feature in is crispness.

Bull's yellow throat is thicker and tastes better than pig's yellow throat in hot pot dishes. However, it is more troublesome to handle, and if not handled well, it can be very soft and chewy, although many professional eaters love to eat it.

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