1, the pig heart is soaked in clean water, and then taken out and washed for later use.
2, pour the right amount of water into the pot, add the washed pig heart, and boil over high fire.
3. After the fire is boiled, use a spoon to remove the floating foam.
4. Add salt, onion, ginger, star anise, pepper, clove and dried tangerine peel.
5, the fire is boiled, turn to a small fire cover and cook for 45 minutes.
The preservation of marinade should pay attention to the following points:
1, skimming oil slick and foam slick. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.
3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolor and taste bad, and even deteriorate and cannot be used.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.
5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.