500 grams of pig heart. The sauce includes 2 pieces of star anise, 3 grams of dried tangerine peel, 3 grams of fennel 10, 3 grams of tsaoko, 8 grams of nutmeg, 3 grams of fragrant leaves, 2 onions and 0 grams of ginger 1 g. Seasoning stock 15kg, soy sauce 100g, refined salt 150g, sugar 150g and monosodium glutamate 100g.

working methods

1. Remove blood clots from pig heart, rinse it, scald it with boiling water, and take it out for later use.

2. Heat a pot, add sugar, add a little water, slowly cook until dark red, then add 500 grams of water to boil, and let it cool until brown.

3. Heat the pot with high fire, put the sauce bag into the old soup and boil it, then add sugar, soy sauce, refined salt and monosodium glutamate and mix well to make the sauce soup for later use.

4. Put the pig heart into the miso soup, marinate it with low fire for about 50 minutes, then turn off the fire and stew it for another 20 minutes.

5. Take out the pig heart, let it cool, slice it and plate it.

Encyclopedia of cooking

1. If the pig is not completely bled during slaughter, it is easy to cause blood clots in the pig's heart and affect the taste of the dishes. Therefore, after buying the pig heart, you must squeeze out the blood stasis by hand, clean it, and remove the thicker blood vessels outside, so that the cooked pig heart will be delicious and will not have a fishy smell.

2. Pigs are willing, salty and flat, and have the functions of nourishing blood, calming nerves and enriching blood, so they can be used in palpitation and insomnia.