Stir-fried pork heart:
Ingredients: pig heart 150g, green pepper 100g, cooked lard 250g (actual dosage 70g), sugar 5g, salt 1g, sesame oil 5g, soy sauce 10g, monosodium glutamate 1g, yellow rice wine 5g, and wet starch.
Exercise:
1. Cut the pig heart into pieces 5 cm long and 2 cm wide.
2. The green pepper is pedicled, peeled, washed and cut into diamond-shaped pieces.
3. Put the pig heart into a bowl, add half of the salt, humidify 10g starch and mix well for sizing.
4. Heat the pan and oil pan, and add lard. When the oil is 50% hot, add pig's heart and oil.
When it is 80% hot, pour the pig heart into the colander to filter the oil.
5. For the remaining 15g oil in the original pot, add green pepper and stir-fry a few times, then add soy sauce, salt, sugar and a little fresh soup, then pour pig heart, add monosodium glutamate, pour wet starch, stir-fry a few times, pour sesame oil, and take it out of the pot and put it into a basin.
Cold pig heart:
Ingredients: pork heart 1, 2 slices of ginger, 2 onions and a little coriander. Ingredients: Gastrodia elata 30g, Semen Ziziphi Spinosae 10g, Semen Platycladi 10g, Radix Angelicae Sinensis 5g, a little cooking wine, a little salt and sesame oil 1 tablespoon.
Exercise:
1. Add appropriate amount of water to the pot, then add pork heart, ginger, onion, salt, cooking wine and medicinal materials, and stew for 1 hour.
2. After the soup cools, take out the pig heart, cut it into thin slices, and then pour in the stewed medicine juice and sesame oil. It can be served with coriander.
pig lung
Stewed pork lungs with peanuts
Ingredients: 60 grams of peanuts, 400 grams of cooked pork lungs, 20 grams of green garlic, 20 grams of ham, 20 grams of winter bamboo shoots, salt, cooking wine, pepper, lard, a little onion and ginger.
Methods: Soak peanuts in warm water and wash them. Cooked pig lungs are cut into thick slices. Heat the casserole with lard, add onion and ginger, stir-fry until fragrant, add fresh soup, pork lungs, peanuts, ham slices, winter bamboo shoots, cooking wine and pepper, stew with low fire until pork lungs are crisp and rotten, and the soup is mellow and milky. Add salt and green garlic and boil.
Cooking points: the pig lungs must be washed with water to clean the mucus and blood foam in the lung tubes to ensure that the pig lungs are white after being cooked; Soak peanuts in warm water and remove some red pigments to make the soup milky white.
Efficacy: Peanut contains a variety of vitamins and lecithin, which has the functions of nourishing blood and strengthening spleen, moistening lung and resolving phlegm, stopping bleeding and increasing milk, moistening intestine and relaxing bowels; Pig lungs are sweet and flat. Has that effect of tonifying lung and relieve cough.
Or be a bloody king.
Menu Name: Chongqing Cat Blood King
Menu category: Sichuan cuisine
Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.
manufacturing process
1. Slice duck blood, chicken breast, pork belly, pork heart ham, mushrooms, Chinese cabbage and celery.
2. Put the wok on the fire, add a little oil to stir-fry the cabbage, celery, onion and soybean sprouts, add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom.
3. Put the wok on the fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, and add pickled peppers. Stir-fry dried Chili peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then put them on the fried accessories to make the bottom.