[Material] 1 pork heart, salt, onion, ginger, star anise, pepper, clove and tangerine peel.

1. Put the pig heart in clean water to soak the bleeding water, then take it out and wash it for later use.

2. Pour a proper amount of water into the pot, add the washed pig heart and bring it to a boil.

3. After the fire boils, skim the foam with a spoon.

4. add salt, onion, ginger, star anise, pepper, clove and dried tangerine peel.

5. When the fire boils, turn the cover to a small fire and cook for 45 minutes, then turn off the fire and take out the pot.

The following points should be paid attention to in the preservation of marinade:

1. Skim off the floating oil and foam. 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 and disinfect once every morning and evening in summer and autumn, and once 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 discolored and tasteless, 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.

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2. Cut the pig heart, remove the residue in the cavity, splash water, wash, put the materials into the pig heart and put them into the earthenware pot.

3. close the lid. Add a proper amount of water

4. Cook for 2 hours.

Douchi pork heart

Material:

Ingredient: 5g of pork heart,

Accessory: 2g of Douchi,

Seasoning: 1g of green onion, 5g of ginger, 5g of soy sauce and 1g of sesame oil

Practice:

1. Rinse the pork heart and slice it.

2. add clear water to the pot, add lobster sauce and cook for 1 minutes.

3. pour the pork heart slices into the lobster sauce pot, cook them over medium heat until they are cooked, then take them out, add scallion, ginger, soy sauce and sesame oil, mix well and serve.

pork heart and jujube kernel soup

Ingredients: 1 pork heart, 15g of red dates, 15g of poria cocos, 5g of polygala tenuifolia, monosodium glutamate and salt.

Practice:

1. Cut open the pig heart and wash it.

2. Poria cocos, red dates and polygala tenuifolia are packed in spun cloth bags and tied tightly with ropes.

3. Put the cloth bag together with the pig heart into the casserole, add appropriate amount of water, boil it with strong fire, and skim off the floating foam on the surface.

4. Use low fire to simmer until the pork heart is cooked, and add a little salt and monosodium glutamate to taste.

ganoderma lucidum pig heart

raw materials: 15g of ganoderma lucidum, 5g of pig heart, and appropriate amount of marinade, cooking wine, refined salt, monosodium glutamate, white sugar, scallions, ginger slices, pepper and sesame oil.

preparation method:

① remove impurities from ganoderma lucidum, wash it, and decoct and filter to obtain medicinal juice. Break the pig's heart, wash the blood, put it in the pot with Ganoderma lucidum juice, onion, ginger and pepper, cook until it is 6 ripe, and take it out.

② Put the pig's heart in a marinade pot, cook it with low fire, scoop it up and wipe it off. Take the marinade, add monosodium glutamate, refined salt, cooking wine and sesame oil, heat to harvest the concentrated juice, and evenly spread it inside and outside the pig heart.

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2. put lotus seeds and longan meat into a boiling water pot, then add Flammulina velutipes and ginger slices and cook for 5 minutes, then add pig heart and cook for about 2 minutes to season.

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