Animal offal can also be cooked, stir-fried, made into soup, and grilled.

Today, the editor will share with you how to make 3 kinds of animal offal. They are delicious and nutritious. They are delicious when grilled or stir-fried. Come and have a look!

The first course: Stir-fried pig heart with chili Ingredients: 1 pig heart, appropriate amount of chili pepper, appropriate amount of onion, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of light soy sauce, appropriate amount of pepper powder.

Method: 1. Scrub the surface of the pig heart clean, cut it open, tear off the blood clots and blood vessels inside, wash it, then add an appropriate amount of starch to wash it, and then rinse it with running water; 2. Put the washed pig heart in cold water into the pot,

Add ginger, cooking wine, a dozen peppercorns and one star anise. After boiling the pot, turn to low heat and simmer for 30 minutes; 3. Wash the onions and peppers, slice them separately, take out the cooked pig heart, cut into thin slices, and pour it into the wok.

Heat the oil, add the peppers and stir-fry; 4. After the peppers are softened, add the onions and stir-fry until the onions are broken, add the pork heart slices, add cooking wine, stir-fry evenly, add Sichuan peppercorns and an appropriate amount of light soy sauce to taste.

Stir well and remove from the pan.

Second course: pork liver with scallion oil Ingredients: 300 grams of pork liver, 200 grams of enoki mushrooms, a little white pepper, 80 grams of juice, 3 chives, 1 millet pepper, 1 teaspoon of starch, 1 teaspoon of cooking wine.

Method: 1. Main ingredients: sliced ??pork liver, soaked in water to remove the blood, enoki mushrooms, chives, and millet peppers. Cut off the old roots of the enoki mushrooms and break them apart, cut the chives and millet peppers into small circles; 2. Soak the pork liver to remove the blood.

Squeeze out the water, add 1 teaspoon of cooking wine, a little pepper, and 1 teaspoon of starch, mix well and marinate for 10 minutes; 3. Put the pot on the fire, and after the water boils, add the enoki mushrooms and cook for two minutes. Remove the cooked enoki mushrooms and drain the water.

Put the portion into a bowl; 4. Boil the pickled pork liver in boiling water, add the pork liver water and boil it again, then reduce the heat to the lowest and simmer for 2 minutes. Remove the cooked pork liver to dry out the water, and place it on the

Place on the enoki mushrooms; 5. Sprinkle in the chopped green onions and millet peppers, pour in the hot and sour sauce, heat the oil until it smokes slightly, and pour it on the green onions while it is hot to bring out the aroma.

The third course: Spicy roasted chicken hearts Ingredients: appropriate amount of chicken hearts, appropriate amount of hot pepper, appropriate amount of carrots, appropriate amount of Pixian bean paste, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of coriander

, an appropriate amount of cooking wine and an appropriate amount of vegetable oil.

Method: 1. Cut the front of the chicken heart with kitchen scissors, rinse it with cold water three times, rinse the blood inside, add cold water to the pot, add the chicken heart, add a few slices of ginger and cooking wine, blanch the water, bring to a boil over high heat and cook.

For two minutes, remove and drain the water and set aside; 2. Cut the peppers and carrots into small slices, heat the wok, add vegetable oil, add onion, ginger, garlic and Sichuan peppercorns and stir-fry until fragrant, add minced Pixian bean paste and stir-fry until the red oil

; 3. Add the blanched chicken hearts and stir-fry for a few times. Add light soy sauce and dark soy sauce and stir-fry evenly. Add an appropriate amount of boiling water, add cooking wine and a little sugar, bring to a boil over high heat, then simmer over medium heat for 20 minutes; 4. Then high heat.

Reduce the juice until the soup dries up. When you see that the bottom of the pot is basically covered with red oil, add carrots and peppers and stir-fry for a few times. Add coriander and stir-fry evenly.