1 to 3 minutes.

Huanghou is an internal organ and contains certain bacteria. It is better to boil it for 1 to 3 minutes. The color will change and it can be eaten when it is fully cooked. When cooking Huanghou, the fire must be strong so that the soup is always boiling. The longer the food is cooked in the pot, the nutrients will be destroyed and the flavor will easily be lost. If you don't wait for the pot to boil before eating it, the germs and parasitic eggs will not be killed easily.

Related introduction

It is actually very simple to eat the yellow throat in shabu-shabu, just like shabu-shabu mutton. After the hot pot is boiled, put the yellow throat directly into it for 1 to 3 minutes. That’s fine, but you must note that the yellow throat you choose must be fresh, must be cleaned, and the rinsing time must be as long as possible.

Although Huanghou has the word throat, it actually has nothing to do with throat. Yellow throat is a food in Chongqing hot pot. It comes from the large blood vessels of pigs, cattle and other domestic animals, usually the aorta, also known as the heart tube. It is often misunderstood as the esophagus or trachea. In hot pot dishes, it is also divided into hairy yellow throat And fresh yellow throat, the most important feature in hot pot is crispness.