In hot summer, how to make pig heart, which is not only refreshing and chewy, but also a nutritious recipe for meditation? In summer, due to the continuous high temperature, cold and dampness, people usually sleep unsteadily and are upset, while pig heart has a very good effect of nourishing the mind and replenishing qi and blood, and the muscles of pig heart are tight and chewy, and it tastes crunchy. In the Beijing market, nowadays, the weight of pig hearts is generally 12- 13 yuan. Generally, the total weight of a pig heart is close to 500 grams, which is just enough for a family of three to take after being marinated.

This time, I cooked it after dinner on Sunday. I used this time to make it, which made a good use of my leisure time. After cooling, I kept it in cold storage, so I made a cold salad this morning. I added crisp cold cucumber and a lot of garlic paste, and the taste was especially fresh after seasoning. Here I will share it with you:

Prepare pork heart food mixed with cold dishes in advance: one ginger slice and onion section of pork heart with appropriate amount of soy sauce, rice wine, star anise, galangal, pepper, one garlic and two peanut kernels with appropriate amount of soy sauce, sugar, salt, vinegar and sesame oil.

X z In the first step, there are many blood night and blood clots in the internal structure of pig heart, so after buying it back, cut it first, squeeze out the blood clots sufficiently, and then soak it in cold water for a quarter of an hour. Use this time to cut a proper amount of ginger slices with scallions, and prepare a trace of pepper, star anise, galangal and cinnamon in advance.

The second step is to prepare a deep wok in advance, add enough cold water, add the prepared onion ginger slices and spices, and boil. Then add a spoonful of soy sauce king and a spoonful of rice wine and mix well.

The third step is to put the pig's heart in and steam it. At first, there will be a little white foam, which will be fished out with a spoon and left out. After the juice is neat, the Chinese fire cover can be marinated for 40min.

Step 4: After marinating, remove the raw materials in the marinade, soak the pig heart again until it is cool, and then put the pig heart into the plate. In the case of marinating, no salt is added, and then add sauce in the secondary processing.

Step 5: A cucumber is cleaned, broken and sliced, a proper amount of peanuts are put into an air frying pan, fried at 170 degrees for 8 minutes, and the marinated pig heart is sliced. 2-3 cloves of garlic, minced garlic, and fried peanuts and cucumber segments are put into a bowl. Add sliced pig heart, then pour in some soy sauce, sugar, salt and vinegar, and finally pour in a little sesame oil, and mix well. A cold dish with a very fresh and delicious taste, which is a good side dish to go with wine. You can try it ~